Description
Elegant individual chocolate pastry tarts filled with creamy mascarpone tiramisu filling, coffee-soaked ladyfingers, and 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 or stand mixer, combine the all-purpose flour, Dutch-process cocoa powder, and powdered sugar. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of ice water. Mix just until a dough forms, adding the remaining ice water only if needed.
- Shape the dough into a disc, wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 175°C (350°F). Roll the chilled dough out on a lightly floured surface and cut into 6 portions. Press each portion into an individual tartlet mold, trimming away any excess dough.
- Prick the pastry bases lightly with a fork and bake for about 15 minutes until set. Allow the shells to cool completely.
- Combine the cooled espresso or strong coffee with the dark rum or Kahlúa, if using. Quickly dip or brush the Savoiardi ladyfinger biscuits with the coffee mixture without soaking them excessively.
- In a bowl, beat the cold mascarpone, heavy whipping cream, powdered sugar, and vanilla extract until smooth, thick, and creamy.
- Break the coffee-soaked ladyfingers into pieces and arrange them inside the cooled chocolate pastry shells. Spoon or pipe the mascarpone cream over the top.
- Refrigerate the individual tarts for at least 2 hours to allow the filling to set and the flavors to develop.
- Before serving, dust generously with unsweetened cocoa powder and finish with dark chocolate shavings.
Notes
Keep the pastry shells completely cool before adding the mascarpone filling. Dip the ladyfingers quickly in the coffee mixture so they absorb the tiramisu flavor while keeping some texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Italienne
Nutrition
- Serving Size: 1 tart
- Calories: 560
- Sugar: 28g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 125mg