Description
Decadent individual chocolate pastry tarts filled with espresso-soaked ladyfingers and silky mascarpone cream, finished with cocoa powder and dark chocolate shavings.
Ingredients
Scale
- 1 ¼ cups (150 g) all-purpose flour
- ¼ cup (25 g) unsweetened Dutch-process cocoa powder
- â…“ cup (40 g) powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp ice water
- 8–10 Savoiardi ladyfinger biscuits
- ¾ cup (180 ml) freshly brewed espresso or strong coffee, cooled
- 1 tbsp dark rum or Kahlúa, optional
- 1 cup (225 g) mascarpone cheese, cold
- ¾ cup (180 ml) heavy whipping cream, cold
- â…“ cup (40 g) powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp unsweetened cocoa powder, for dusting
- 50 g dark chocolate shavings
Instructions
- In a food processor, pulse the flour, cocoa powder, powdered sugar, and cold butter until the mixture resembles coarse sand. Add the egg yolk and ice water, pulsing just until the dough comes together. Shape into a disk, wrap in plastic, and chill at 4°C for 30 minutes.
- Preheat the oven to 190°C (375°F). Roll out the dough and press it into 6 individual tart pans with removable bottoms. Dock the bases with a fork, line with parchment paper, fill with pie weights, and bake for 10 minutes. Remove the weights and bake for another 5 minutes until crisp. Cool completely.
- In a chilled bowl, beat the cold mascarpone, heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Combine the cooled espresso and rum. Break the ladyfinger biscuits to fit inside the bottom of each cooled tart shell, dip them quickly into the espresso mixture, and lay them in the tart bases. Pipe or spoon the whipped mascarpone cream over the soaked biscuits.
- Refrigerate the tarts for at least 2 hours to allow the flavors to meld and the cream to set.
- Just before serving, dust generously with cocoa powder and garnish with dark chocolate shavings.
Notes
Keep the mascarpone and whipping cream cold for the best texture. Dip the ladyfingers quickly into the espresso mixture so they absorb the coffee without becoming overly soft.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Italienne
Nutrition
- Serving Size: 1 tart
- Calories: 620
- Sugar: 27g
- Sodium: 180mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 145mg