Today we’re bringing you a tart that smells like that first morning coffee. We call it Kofybosky because it’s got that just-brewed coffee vibe and dark cocoa, like the ground after it rains.

Ingredients:

• 200 g of cookies that crunch with pride
• 80 g melted butter, the “make it all stick together” kind
• Half a kilo of cream cheese, your favourite one
• 250 ml whipping cream to give the whole thing some oomph
• 120 g sugar, the kind that sweetens life
• 10 g gelatin so the tart has a backbone and doesn’t collapse
• 90 ml strong coffee, very cold
• 1 teaspoon pure cocoa, plus a bit more for the top
• A pinch of salt and vanilla if you feel like getting fancy

How to make it:

Crush the cookies until they look like trail dust. Mix them with the butter and press everything into a pan like you mean it. Pop it in the fridge so it firms up while you get ready for what’s next.

Whip the cream until it stands proud, but don’t overdo it. We’re not trying to make butter by accident. In another bowl, beat the cream cheese with the sugar, cocoa, and vanilla until you’ve got a smooth, dreamy cream.

Bloom the gelatin in a little cold water. Warm up a couple tablespoons of coffee, dissolve the gelatin in there, then mix it with the rest of the cold coffee. Pour it into the cream cheese bowl and stir with rhythm, let it show you’ve got skills.

Fold the whipped cream into the cheese mix with gentle moves, like you’re tucking in a forest secret. Pour it over the cookie base and chill for a few hours. If you can hold out until tomorrow, it’ll be even better.

Forest tip: dust the cocoa right before you dig in, it’s like putting a little coat on the tart. Pairing it with another coffee is not a vice, it’s just life being consistent.