Irish Coffee Tart with Coffee and Lime

Updated: Jun 18, 2021

(Serves 12)



Tart Base:

150 gr/5oz crumbled digestive cookies

2 tbs sugar

2 tbsp melted unsalted butter


Topping:

300gr/10 oz mascarpone cheese

3 egg yolks

125ml Irish Whiskey

100 ml strong coffee

5 oz sugar

1 tsp vanilla

1 tbsp lime zest

5 gelatin sheets/2 tsp gelatin powder

300 ml/10oz heavy whipping cream

2 egg whites


Garnish:

Raspberries

Lime slices

Cocoa powder

Marmalade, or your favorite jam


In a food processor combine the cookies, butter and sugar. Alternatively, you can use your hands and crumble the cookies with the other ingredients in a bowl. Cut a piece of parchment paper to cover the loose base of a cake tin about 24cm/9.5 inches in diameter. Press the crumble on the base into a level layer and bake at 150C/300F for about 12 minutes.

Prepare the topping while the base is cooling. Soften the sheets of gelatin in cold water (if using gelatin powder combine the gelatin with 1 tbsp of water, and let it sit for 5 minutes). Mix egg yolks, lime zest, vanilla, sugar and whiskey with the mascarpone cheese using an electric blender, for 2 minutes. Squeeze the sheets of gelatin dry and dissolve them in hot coffee. Allow the coffee to cool for a moment and add it to the cheese mixture.

Whip the cream and beat the egg whites separately and fold them into the cheese mixture. Pour over the cooled base and let the tart chill in the fridge for 5-6 hours (you can also store in the freezer for 1 month, just make sure to transfer to the fridge the night before serving).

Carefully separate the cake from the edge of the cake tin with a knife and place in on a cake dish or a dessert plate.

Garnish with fresh raspberries, cocoa powder, slices of lime and marmalade.



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