{"id":14893,"date":"2017-01-01T12:39:12","date_gmt":"2017-01-01T10:39:12","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14893\/"},"modified":"2022-01-15T10:42:47","modified_gmt":"2022-01-15T08:42:47","slug":"tiramisu-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/tiramisu-tart\/","title":{"rendered":"Tiramisu Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">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.<\/p>\n<p dir=\"ltr\">On a golden buttery crust lays white chocolate and coffee ganache, all topped with mascarpone cream and lots of cocoa powder.<\/p>\n<div id=\"attachment_12539\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12539\" class=\"wp-image-12539\" title=\"Tiramisu Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/05\/tiramisu_tart-s.jpg\" alt=\"Tiramisu Tart\" width=\"800\" height=\"348\" \/><p id=\"caption-attachment-12539\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21032--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Tiramisu Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>25 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold milk (as needed)<\/li>\n<\/ul>\n<h4>White chocolate and coffee ganache:<\/h4>\n<ul>\n<li>250 grams white chocolate (chopped)<\/li>\n<li>70 ml. heavy cream<\/li>\n<li>2 tsp. instant coffee powder<\/li>\n<\/ul>\n<h4>For ladyfinger layer:<\/h4>\n<ul>\n<li>250 ml. strong coffee (cold)<\/li>\n<li>2-3 tbsp. brandy or amaretto liqueur<\/li>\n<li>100-150 grams ladyfingers cookies<\/li>\n<\/ul>\n<h4>For mascarpone cream:<\/h4>\n<ul>\n<li>225 grams mascarpone cheese at room temperature<\/li>\n<li>50 grams sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>375 ml. cold heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Cocoa powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>White chocolate and coffee ganache: chop the chocolate and put in a bowl.<\/li>\n<li>Add cream and coffee and solvents together in the microwave or over double boiler, until everything is melted and mixture is smooth.<\/li>\n<li>Pour the ganache over the baked crust. It should form a thin layer and that&#8217;s fine. Cool for 10 minutes in the refrigerator.<\/li>\n<li>Ladyfingers layer: in a wide bowl mix coffe and brandy (or amaretto).<\/li>\n<li>Dip the ladyfingers cookies in the coffee mixture and arrange on top of ganache.<\/li>\n<li>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.<\/li>\n<li>Transfer the cream to a pastry bag fitted with 2 cn round tip, and pipe small mounds on top of ladyfingers layer.<\/li>\n<li>Before serving, decorate with cocoa powder.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tiramisu\u00a0 tart in a closed container in the refrigerator for up to 4-5 days.<\/li>\n<li style=\"text-align: left\">It is recommended to remove the tart about 10 minutes to room temperature before serving for ideal texture.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33870,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1562],"tags":[1643,1853,1636,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tiramisu Tart | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/tiramisu-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tiramisu Tart | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"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. 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