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...
Ingredients
Coffee Sablée Dough
all-purpose flour400g
powdered sugar160g
butter200g
egg yolks egg yolks4
instant coffee15g
water15mL
fine salt1pinch
Coffee Gel
- water150mL
marsala wine50mL
granulated sugar120g- instant coffee30g
agar-agar3g- marsala wine20mL
Mascarpone Cream
milk100mL
white chocolate200g
gelatin (powder)8g- marsala wine40mL
mascarpone cheese300g
Extras
- as needed unsweetened cocoa powder1
Nutrition (per serving)
Calories
801.4kcal (40.07%)
Protein
10.8g (21.58%)
Carbs
85.0g (30.92%)
Sugars
53.7g (100%)
Healthy Fat
15.5g
Unhealthy Fat
26.5g
% Daily Value based on a 2000 calorie diet
How to make Tiramisu Tart
Coffee Sablée Dough
- Step 1
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.
- Step 2
Let it rest in the refrigerator for 2 to 5 hours.
- Step 3
Roll out the dough and line 8 individual tart pans with a diameter of 8 cm.
- Step 4
Bake in the oven using the blind baking technique at 160 degrees Celsius until evenly golden.
Coffee Gel
- Step 1
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.
Mascarpone Cream
- Step 1
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.
- Step 2
Allow it to cool to room temperature, then mix in the mascarpone cheese until well combined.
Final Assembly
- Step 1
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.
- Step 2
Chill to allow it to set.
- Step 3
Then fill to the top with the mascarpone cream. Chill for 2 to 4 hours.
- Step 4
Decorate with dollops of vanilla cream and dust with unsweetened cocoa powder.
Nutrition (per serving)
Nutrition (per serving)
Calories
801.4kcal (40.07%)
Protein
10.8g (21.58%)
Carbs
85.0g (30.92%)
Sugars
53.7g (100%)
Healthy Fat
15.5g
Unhealthy Fat
26.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
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North Terrace, Adelaide, South Australia, 5000
Australia