If you like tiramisu this recipe is for you! We will see how to prepare an excellent tiramisu tart easily and quickly at home, don’t believe it? Below we will see how to get the taste of tiramisu in the crunchy shell of a tart.

If you like creamy tarts, don’t forget to read the recipe

Difficulty: Easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

395.62 Kcal

calories per serving

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Energy 395.62 (Kcal)
Carbohydrates 41.27 (g) of which sugars 26.75 (g)
Proteins 9.05 (g)
Fat 24.84 (g) of which saturated 12.64 (g)of which unsaturated 4.90 (g)
Fibers 2.67 (g)
Sodium 208.83 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 1 (8-inch) Cake

7 oz shortcrust pastry
9 oz mascarpone
4 eggs
1/2 cup sugar
3 tbsps instant coffee
2 tbsps unsweetened cocoa powder

Tools

1 Spoon
2 Bowls medium
1 Mixer
1 Hand Whisk
1 Baking Pan 8-inch
1 Cast Iron Ceramic Pie Weights

Instructions

If you like tarts and tiramisu, this is the right recipe.

Here you’ll find the steps to make a delicious easy shortcrust pastry. After kneading and resting it, roll out to a thickness of 1/16-1/8 inches.
With this amount, you can make an 8-inch tart or four 4.5-inch tarts.
Place the shortcrust in the pan and prick the base with a fork so it won’t puff up while baking in the oven.
Begin baking the shortcrust. With the help of parchment paper, place weights (or dried legumes) on the dough and bake at 355°F for 10-15 mins.
When the shortcrust is golden, remove the parchment with the weights and let it brown for another 5 minutes until you get the desired golden color.
Remove the tart from the oven and let it cool. When it’s cold, remove the shortcrust shell from the mold.
Let’s move on to preparing the cream. Here’s my recipe for a classic tiramisu cream that’s thick and dense, requiring no thickeners or gelatins to stay firm even after slicing.
To get the typical coffee taste of Tiramisu, sprinkle a little instant coffee powder on the shortcrust base. Then cover with the mascarpone cream, which with its moisture, will dissolve the instant coffee, leaving a coffee flavor in the cream and shortcrust.
Level the cream in the shortcrust and let the tart rest in the fridge so the cream becomes firmer.
Allow the shortcrust to rest in the refrigerator for 2-3 hours so that the cream hardens and the tart absorbs the flavors.
Dust the tart with cocoa only before serving, otherwise, the cream may moisten the cocoa, making it soggy.
Your tiramisu tart is ready!