No Bake Coffee Mascarpone Tart with Chocolate Ganache

Crust:

1. In a food processor with a steel blade, place biscuits, almond meal and coffee and grind into a thin powder.
2. Add melted butter and mix until you get a moist crumb mixture.
3. Pour the crumbs into a lightly oiled tart pan and press tightly to the base and sides to form a crust.
4. Freeze for about 30 minutes.

Dark chocolate ganache:

1. Chop the chocolate and put in a bowl.
2. Add the cream and melt together in a microwave or over double-boiler until everything is melted and combined.
3. Pour the ganache over the cold crust.
4. Freeze for 30 minutes.

Vanilla Mascarpone Cream:

1. In a mixer bowl with a whipping attachment, whip mascarpone cheese, powdered sugar and vanilla into a uniform mixture.
2. Increase the speed of the mixer and add the cream in a thin stream, whipping quickly until you get a uniform, firm mascarpone cream.
3. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip.

Coffee Mascarpone Cream:

1. In a small bowl, mix coffee and water together until all the coffee has melted.
2. In a mixer bowl with a whipping attachment, whip mascarpone cheese, powdered sugar and coffee mixture into a uniform cream.
3. Increase the speed of the mixer and add the cream in a thin stream, stirring quickly, until you get a uniform, stable cream.
4. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip.

Assembly and decoration:

1. Drizzle mounds of vanilla mascarpone cream and coffee mascarpone cream alternately at the top of the tart.
2. Decorate with crushed chocolate cookies and serve.