Tiramisu Tart – A Modern Twist on an Italian Classic.

This Tiramisu Tart reimagines the traditional spoonful-soft dessert as a sophisticated, sliceable masterpiece. By swapping the soft ladyfinger exterior for a crisp cocoa shortcrust pastry, we introduce a vital textural contrast: the “snap” of the shell against the “cloud” of the mascarpone mousse.

The Anatomy of the Tart

Success in a tiramisu tart lies in the moisture management. You want the coffee-soaked interior to be juicy, but the tart shell must remain crisp.

Component	Role	Culinary Note
Cocoa Pâte Sablée	The Vessel	A “sandy” shortcrust that provides structure and a bitter chocolate base.
Espresso Soak	The Soul	Strong brewed espresso + Marsala wine (or coffee liqueur) for that iconic “kick.”
Mascarpone Mousse	The Filling	A stabilized blend of mascarpone and whipped cream—no raw eggs needed for this version.
Ladyfinger Layer	The Sponge	Tucked inside the tart to hold the espresso without making the crust soggy.

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Ingredients

The Chocolate Tart Shell

1.5 cups All-Purpose Flour.
1/4 cup Dutch-processed Cocoa Powder.
1/2 cup Powdered Sugar.
1/2 cup (115g) Cold Unsalted Butter: Cubed.
1 Egg Yolk.
1–2 tbsp Cold Water.

The Coffee Soak

1/2 cup Strong Espresso: Chilled.
2 tbsp Coffee Liqueur (Kahlua) or Marsala Wine.
1 tbsp Sugar.

The Mascarpone Filling

1 cup (250g) Mascarpone Cheese: Chilled.
1 cup Heavy Whipping Cream: Cold.
1/2 cup Powdered Sugar.
1 tsp Vanilla Bean Paste.
6–8 Ladyfingers (Savoiardi): To be used as the internal layer.

Instructions

1. The “Short” Crust

In a food processor, pulse the flour, cocoa, and powdered sugar. Add the cold butter and pulse until it looks like coarse sand. Add the egg yolk and water, pulsing until the dough just begins to clump.

The Chill: Form into a disk, wrap in plastic, and refrigerate for 1 hour.
The Bake: Roll out and fit into a 9-inch tart pan. Blind bake at 350°F (175°C) with pie weights for 15 minutes, then remove weights and bake for another 10 minutes. Let it cool completely.

2. The Espresso “Glue”

Whisk the chilled espresso, liqueur, and sugar until dissolved. Set aside.

3. The Mascarpone Mousse

In a large bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks.

Culinary Rule: Gently fold the whipped cream into the mascarpone. If you beat them together too aggressively, the mascarpone can “split” and become grainy due to its high fat content.

4. The Hidden Layer (Assembly)

Spread a very thin layer of mascarpone cream on the bottom of the cooled tart shell (this acts as a moisture barrier).
Quickly dip the ladyfingers into the espresso soak (1 second per side) and arrange them in a single layer over the bottom.
Pour the remaining mascarpone mousse over the ladyfingers and smooth the top with an offset spatula.

5. The “Dusting” Finish

Refrigerate the tart for at least 4 hours (overnight is better) to let the flavors marry and the mousse set. Just before serving, heavy-dust the top with high-quality cocoa powder.

Culinary Tips for Success

Preventing “Soggy Bottoms”: If you are worried about the crust softening, you can brush the inside of the baked, cooled tart shell with a thin layer of melted white chocolate. Once it hardens, it creates a waterproof seal.
The Espresso Strength: For the best flavor, use real espresso or a moka pot brew. Standard drip coffee is often too weak to stand up to the richness of the mascarpone.
Clean Slices: Use a hot, dry knife to cut the tart. Wipe the blade clean between every single slice for a professional look.

FAQ

Can I make this without alcohol? Absolutely. Simply replace the liqueur with an equal amount of espresso or a teaspoon of rum extract mixed with water.

How long does it stay fresh? The tart is best within 24–48 hours. After that, the ladyfingers will continue to release moisture, which can eventually soften the tart shell.

Can I use a pre-made crust? A chocolate cookie crust (made with crushed Oreos and butter) works as a great “no-bake” alternative if you want to skip the pastry making.

Would you like me to find a recipe for a “Coffee-Infused Whipped Ganache” to pipe decorative dollops on top of this tart?