This tiramisu tart preserves all the essence of the classic dessert but adds a local twist, making it perfect for sharing with family, bringing to a gathering, or simply enjoying with a good coffee after a meal. The crunchy cookie base, the airy cream with cheese, the strong coffee, and that dusting of cocoa on top like a gentle caress make this recipe a direct journey to the senses. At Urban Recipes, I love to...
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Cream the butter with the sugar and vanilla using a mixer for 5 minutes. Add the egg yolks along with the coffee hydrated with water, and using a spatula, incorporate the sifted flour and salt. Mix without kneading.
Let it rest in the refrigerator for 2 to 5 hours.
Roll out the dough and line 8 individual tart pans with a diameter of 8 cm.
Bake in the oven using the blind baking technique at 160 degrees Celsius until evenly golden.
Bring the water and sugar to a boil until dissolved, then add the coffee and the agar-agar hydrated with water. Boil for 4 minutes, then add the marsala wine.
Heat the milk just before it reaches a boil, pour it over the finely chopped chocolate, and use an immersion blender to emulsify well. Add the hydrated and activated gelatin.
Allow it to cool to room temperature, then mix in the mascarpone cheese until well combined.
Melt the cocoa butter and brush the inside of the cooled tart shells. Chill for a few minutes in the refrigerator to allow the butter to crystallize, then fill with the coffee gel to a height of 2 to 3 mm.
Chill to allow it to set.
Then fill to the top with the mascarpone cream. Chill for 2 to 4 hours.
Decorate with dollops of vanilla cream and dust with unsweetened cocoa powder.
Ensure the dough is well chilled before rolling to prevent it from sticking.
Use a fine sieve to dust the cocoa powder evenly over the tarts.
Allow the mascarpone cream to cool completely before adding to the tart shells to ensure a smooth finish.
Can I make the dough in advance?
Yes, you can prepare the dough a day in advance and keep it refrigerated.
What can I use instead of marsala wine?
You can substitute marsala wine with a sweet sherry or port.
How do I prevent the tart from becoming soggy?
Brush the inside of the tart shell with melted cocoa butter to create a moisture barrier.
Can I use a different type of cheese?
Mascarpone is traditional, but you can experiment with cream cheese for a different flavor.
How long can I store the tarts?
The tarts can be stored in the refrigerator for up to 3 days.
