Hello friends, today I suggest this soft tiramisù tart to make on any occasion and amaze everyone. Simple but impressive recipe. For lovers of tiramisù flavor, this cake is a fair compromise. Below you will find the recipe..
- Difficulty: Easy
- Cost: Budget-friendly
- Cuisine: Italian
Ingredients for the soft tiramisù tart
- 2 eggs
- 1/3 cup (about 2.4 fl oz) milk
- 1/4 cup (about 2 fl oz) ristretto espresso
- 1/4 cup (4 tbsp) sunflower seed oil
- 1/2 cup (about 100 g) granulated sugar
- 1 1/4 cups (about 150 g) all-purpose flour (00)
- 2 1/2 tsp (about 10 g) baking powder
- 1 tsp vanilla extract
- 1 pinch fine salt
- 1 cup (about 8.8 oz / 250 g) mascarpone
- 3/4 cup + 2 tbsp (about 7 fl oz / 200 ml) sweetened cream (e.g., Hoplà) or liquid heavy cream
- 5 fl oz (about 150 ml) ristretto espresso (for soaking)
- 1 tbsp + 2 tsp (about 25 ml) rum
- to taste unsweetened cocoa powder
Tools
- 2 Bowls
- Electric hand mixer
- Piping bag
Steps for the soft tiramisù tart
To make this delicious soft tart, in a bowl beat the eggs with the granulated sugar and the vanilla extract using an electric mixer until you obtain a frothy, pale mixture; this will take about 10 minutes. Pour in the sunflower oil, room-temperature milk and the ristretto espresso (cold) and mix carefully. Add the sifted all-purpose flour, a pinch of salt and the sifted baking powder and combine well. Butter and flour a 10.25-inch tart pan (a 26 cm “furbo” mold) and pour in the batter. Bake in a preheated conventional oven at 356°F for about 30–35 minutes. Do the skewer test, turn the oven off and let cool.
In a large bowl add the cold mascarpone straight from the fridge and the cold sweetened cream (e.g., Hoplà) and whip for a few minutes with the electric beaters until you obtain a thick, airy cream. If you use liquid heavy cream, add some powdered sugar while whipping. Refrigerate the ready cream to firm up for about 20 minutes.
In a bowl mix the espresso with the rum and, if you wish, you can sweeten it; I chose not to. Take the mascarpone cream from the fridge and put it into a piping bag fitted with a star or plain tip. Carefully remove the tart from the pan onto a serving plate and brush the base with the coffee using a pastry brush. Fill the tart’s hollow with dollops of the mascarpone and cream mixture. Finally, simply decorate with a dusting of unsweetened cocoa powder, coffee beans and chocolate sprinkles.
And here it is, ready. I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS AND NOTES
The base of the soft tart can be prepared in advance and stored for up to two days. If you prefer, you can substitute the sunflower seed oil with butter. Once filled, keep refrigerated for 2 days.
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