With Valentine’s day approaching or just another weekend where the best thing to do is eat cake in bed. I have reserved my love for a few desserts on this planet and the rest can, well, go. One of them is a nice Tiramisu. First time I made it I thought the recipe is so difficult with so many steps, maybe cause I was 12 and helping my mom. After that, I have made it quite a few times. I usually go for store-bought ladyfingers to keep the recipe as easy as possible.
This is a take on the classic Tiramisu but made into a tart. The only reason to make this Tiramisu filled tart is that you can slice this dessert. And put it on a beautiful plate and serve. I like having something to bite into so this is a great way to add some texture to the soft dessert.
I made the pie/tart crust using this recipe which is developed by the almighty pie queen Erin Mcdowell herself. But I substituted cold water for cold coffee to make this dessert as close as possible to the original. I am all for the coffee flavor and this tart crust had slight saltiness that played so good with the rest of the ingredients.
I made a classic Mascarpone cream filling, whipped with sugar and heavy cream. Between the layers of cream, I added the classic layer of ladyfingers soaked in coffee. But this time the cookies were blitzed together in a food processor with a splash of coffee and added to the cake. This speeded up the process of all the flavors merging together in one fantastic dish. On top of each dollop of mascarpone, I sprinkled cocoa. The end result is a fantastic, indulgent cake. Perfect for a romantic date night. This Tiramisu filled tart will be your new favorite dessert!
This year we all deserve something sweet and comforting to get us through the day.
Tiramisu filled tart
Equipment
- Food processor
Ingredients
Chocolate tart crust
- 150 g all purpose flour
- 45 g cocoa
- ½ tsp salt
- 60 g powdered sugar
- 145 g cold butter
- 65 g cold coffee
Filling
- 200 g ladyfingers store-bought
- 140 ml strong black coffee
- 1 tsp vanilla extract
- 10 ml bourbon or brandy
- 500 g Mascarpone
- 200 ml heavy cream
- 70 g powdered sugar
- Cocoa powder for dusting
Instructions
- Make the tart dough in a food processor and roll out between two sheets of parchment paper
- Place in the fridge for 30 minutes
- Preheat oven to 200°C
- Transfer to your tart or spring for pan
- Place in pie weights, I used dry beans
- Bake for 15 minutes
- Remove the beans and bake for 10 more minutes
- Let the crust cool completely
- Make the filling by blending ladyfingers and coffee with bourbon in a food processor
- In a bowl whip the Mascarpone with the heavy cream and the sugar until stiff but fluffy
- Start layering the tart
- I did 2 layers of lady fingers and 3 layers of Mascarpone cream in total
- Press down on each layer of the ladyfingers
- Dust with cocoa between each new layer
- Place in the fridge overnight or for at least 4 hours before serving
