I have been wanting to share this recipe for a few years now. I made this dessert for my MasterChef Canada Toronto audition back in 2013 and I paired it with my raspberry gelato. Since then, this tart has evolved into a no-bake tart making it even more perfect!
You start by making the chocolate cookie crumb crust. While the crust is setting in the freezer, you whip up some mascarpone cheese, lemon zest and sugar to create a simple and decadent filling that is balanced out by the sweet crust. Last but not least, this tart is topped with an espresso-infused ganache that literally takes this tart to the next level. Not only do you get the decadence of a smooth and delicious ganache, you also get a pick-me-up from the espresso that is hidden in the ganache.
This dessert is perfect anytime of the year and it is even better-suited for the summertime because you don’t have to turn on your hot oven. Also, the espresso will give you that pick-me-up that you would normally get from a nice cup of hot coffee.
These flavours are my absolute favourite and that is why I chose to make this dessert for such an important audition. This dessert is me on a plate and I hope that you enjoy it as much as I enjoy serving it to those that I love!