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.
Servings 24 cm round tart pan
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
- 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.