Tiramisu Tart

c
@cocinero44

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...

Tiramisu Tart recipe
Prep Time
30min
Cook Time
30min
Total Time
1hr

Ingredients

8 Servings
(1 serving = one tart)

Coffee Sablée Dough

  • all-purpose flour
    all-purpose flour
    400g
  • powdered sugar
    powdered sugar
    160g
  • butter
    butter
    200g
  • egg yolks egg yolks
    egg yolks egg yolks
    4
  • instant coffee
    instant coffee
    15g
  • water
    water
    15mL
  • fine salt
    fine salt
    1pinch

Coffee Gel

  • water
    water
    150mL
  • marsala wine
    marsala wine
    50mL
  • granulated sugar
    granulated sugar
    120g
  • instant coffee
    instant coffee
    30g
  • agar-agar
    agar-agar
    3g
  • marsala wine
    marsala wine
    20mL

Mascarpone Cream

  • milk
    milk
    100mL
  • white chocolate
    white chocolate
    200g
  • gelatin (powder)
    gelatin (powder)
    8g
  • marsala wine
    marsala wine
    40mL
  • mascarpone cheese
    mascarpone cheese
    300g

Extras

  • as needed unsweetened cocoa powder
    as needed unsweetened cocoa powder
    1

How to make Tiramisu Tart

Coffee Sablée Dough

  1. 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.

  2. Step 2

    Let it rest in the refrigerator for 2 to 5 hours.

  3. Step 3

    Roll out the dough and line 8 individual tart pans with a diameter of 8 cm.

  4. Step 4

    Bake in the oven using the blind baking technique at 160 degrees Celsius until evenly golden.

Coffee Gel

  1. 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

  1. 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.

  2. Step 2

    Allow it to cool to room temperature, then mix in the mascarpone cheese until well combined.

Final Assembly

  1. 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.

  2. Step 2

    Chill to allow it to set.

  3. Step 3

    Then fill to the top with the mascarpone cream. Chill for 2 to 4 hours.

  4. Step 4

    Decorate with dollops of vanilla cream and dust with unsweetened cocoa powder.

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

  1. Ensure the dough is well chilled before rolling to prevent it from sticking.

  2. Use a fine sieve to dust the cocoa powder evenly over the tarts.

  3. Allow the mascarpone cream to cool completely before adding to the tart shells to ensure a smooth finish.

FAQS

  1. Can I make the dough in advance?

    Yes, you can prepare the dough a day in advance and keep it refrigerated.

  2. What can I use instead of marsala wine?

    You can substitute marsala wine with a sweet sherry or port.

  3. 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.

  4. Can I use a different type of cheese?

    Mascarpone is traditional, but you can experiment with cream cheese for a different flavor.

  5. How long can I store the tarts?

    The tarts can be stored in the refrigerator for up to 3 days.

Loading reviews...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia