Tiramisu tart

Tiramisu is such an iconic dessert, the flavors are a classic for a good reason. The combination of mascarpone cheese, coffee, lady finger cookies and cocoa is absolutely delicious. That's why I love creating different takes of this iconic dessert.

This time a made a tart featuring this combination of flavors. I made a basic shortcrust pastry, dark chocolate-coffee ganache and mascarpone mousse. My favorite component is definitely the mousse. This mousse is something special. It has all the typical flavors of a tiramisu but it's much more lighter than the traditional version. I could eat it on its own, it's that delicious.

I was very happy with the flavors and the tart looked very nice. It has more chocolate than the traditional Tiramisu, but it all comes together in the end. When you cut into the tart you can immediately smell the delicious coffee and chocolate aroma.  

Tiramisu tart

(Makes one 20cm)

Time:

Preparation: 30min

Cooking: 15min

Baking: 20 min

Setting: 2 hours

For the pastry:

• 150g soft butter
• 95g powdered sugar
• 30g almond flour
• a pinch of salt
• 1 teaspoon vanilla extract
• 1 egg
• 250g all-purpose flour

For the coffee-chocolate ganache:

• 160g dark chocolate (chopped)
• 180g heavy cream
• 60g butter (cold, cut in cubes)
• 2 teaspoons instant coffee

For the soaked lady fingers:

• espresso coffee
• 10 lady finger cookies
•  1 tablespoon water

For the mascarpone mousse:

• 120g mascarpone cheese
• 120g heavy cream
• 40g egg yolks (2 eggs)
• 50g white granulated sugar
• 4g gelatin leafs
• 2 teaspoons instant coffee

Making the shortcrust pastry:

In a bowl of a food processor fitted with a blade(or in a bowl of a stand mixer), process the butter until soft. Add the sugar, almond flour and salt. Split the vanilla bean (or pour the extract) and scrape the seeds in. Add the egg and finally the sifted flour. 

Process until the dough forms a ball. Form into two equal discs and wrap in plastic wrap. Place one in the freezer for other desserts. Place the other one in the fridge for at least 30 minutes to set. 

You can make the dough the day before and leave it in the fridge to rest overnight.

Roll the dough on lightly floured parchment paper until about 2,5mm thick. Place the dough gently in a round tart tin (20cm). Prick the bottom with a fork. Refrigerate the tart base for 30 minutes.

Preheat oven to 170°C (350°F). 

Line the chilled tart base with parchment paper and fill with baking beans or rice. Place in the oven and blind bake for 15-17 minutes.

Take the tart out of the oven and remove the baking beans. Place back in the oven for 5-10 minutes or until the bottom of the tart is golden.

Making the coffee-chocolate ganache:
Heat cream until just boiling. Pour over the chocolate, wait 2 minutes then stir. Add instant coffee and start adding butter a cube at a time, blending the ganache with immersion blender.

 Pour the ganache in a cooled tart shell.

Place the tart in a fridge to set.

Break lady finger cookies in small pieces and soak each in espresso coffee mixed with water. Place them on the chocolate ganache.

Place back in the fridge.

Making the mascarpone mousse:
Soak gelatin in cold water.
Whisk together egg yolks and sugar in a small bowl. Place over a large pot with water and cook the yolks until hot and double in size constantly whisking. Make sure the egg yolks are hot before you put the gelatin in and stir to dissolve. Dissolve instant coffee in a teaspoon of water, and to the mixture and whisk.

In a separate bowl lightly whisk mascarpone until soft then add it to the egg mixture. Cool to room temperature.

 Whip the heavy cream to soft peaks and incorporate it gently to the yolk and mascarpone mixture.

Pour the mousse on top of the chocolate ganache and soaked lady fingers. Place in the fridge to set.

Assembly:
Take the tart out of the fridge. Cover one half of the tart with plastic foil. dust the other half with cocoa powder. Take the foil off and decorate as you wish.