Tiramisu is such a great Italian dessert, and definitely one of my top favorites. This tart is some kind of homage to the traditional Italian treat, and combines mascarpone, coffee and chocolate.
On a golden buttery crust lays white chocolate and coffee ganache, all topped with mascarpone cream and lots of cocoa powder.
Tiramisu Tart
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter (cut into cubes)
- 25 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold milk (as needed)
White chocolate and coffee ganache:
- 250 grams white chocolate (chopped)
- 70 ml. heavy cream
- 2 tsp. instant coffee powder
For ladyfinger layer:
- 250 ml. strong coffee (cold)
- 2-3 tbsp. brandy or amaretto liqueur
- 100-150 grams ladyfingers cookies
For mascarpone cream:
- 225 grams mascarpone cheese at room temperature
- 50 grams sugar powder
- 1 tsp. vanilla extract
- 375 ml. cold heavy cream
Decoration:
- Cocoa powder
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
- Cool completely at room temperature.
- White chocolate and coffee ganache: chop the chocolate and put in a bowl.
- Add cream and coffee and solvents together in the microwave or over double boiler, until everything is melted and mixture is smooth.
- Pour the ganache over the baked crust. It should form a thin layer and that’s fine. Cool for 10 minutes in the refrigerator.
- Ladyfingers layer: in a wide bowl mix coffe and brandy (or amaretto).
- Dip the ladyfingers cookies in the coffee mixture and arrange on top of ganache.
- Mascarpone cream: in a bowl of a mixer with a whipping hook put mascarpone, icing sugar, vanilla and cream and whip on high speed until creamy and stable.
- Transfer the cream to a pastry bag fitted with 2 cn round tip, and pipe small mounds on top of ladyfingers layer.
- Before serving, decorate with cocoa powder.
- Keep the tiramisu tart in a closed container in the refrigerator for up to 4-5 days.
- It is recommended to remove the tart about 10 minutes to room temperature before serving for ideal texture.