TIRAMISU SHORTCRUST PASTRY TARTLETS with amaretti, an easy-to-make dessert, perfect after lunch, single-serving dessert also ideal for a delicious breakfast.
Today I got fresh eggs from the farmer and a basket of apples. I was planning to make a pie, then a friend calls me: “Hey, we’re coming over for coffee!”
I already know how it ends every time someone says “just coffee”: they arrive with treats, another bottle, and suddenly it turns into an impromptu dinner.
I look in the fridge: there was leftover mascarpone from who knows when, two eggs, and a handful of amaretti. No need to panic.
Idea: tiramisu shortcrust pastry tartlets in single-serving version, delicious and a bit scenic too.
They are quick, beautiful to look at, and have that “grandma’s tiramisu” flavor in a pocket format. And let’s face it: when guests arrive unexpectedly, with these you can play the “oh, I just whipped these up…” card.
Follow me in the kitchen today for tiramisu shortcrust pastry tartlets with amaretti.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour (the one you usually use)
- 1/2 cup butter
- 1 egg
- 1/3 cup sugar
- 2 tsps instant coffee
- 1 pinch salt
- 2/3 cup mascarpone
- 2 eggs
- 1/4 cup sugar
- 1 espresso cup coffee
- 8 amaretti
Steps
In a large bowl, work the butter with the sugar until creamy.
Add the egg, coffee, and mix well.
Add the flour with the pinch of salt, kneading quickly until forming a compact dough.
Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
Roll out the dough to a thickness of about 1/8 inch.
Cut 8 discs slightly larger than the mold (2 3/4 inches in diameter) and line the buttered molds.
Beat the egg yolks with the sugar until you get a light and frothy mixture.
Add the mascarpone and mix gently.
Beat the egg whites until stiff and incorporate them with movements from the bottom up, to prevent deflating.
If you want, you can add a teaspoon of coffee liqueur for extra aroma.
Fill the coffee shortcrust baskets with the tiramisu cream.
Add some crumbled amaretti, roll out the rest of the shortcrust and cut with a 2 3/4 inch cutter, and close the baskets well.
Bake in the preheated oven at 350°F for about 15 minutes.
Remove from the oven and dust with powdered sugar or cocoa.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
TIRAMISU SHORTCRUST PASTRY TARTLETS
Smart tips (from someone who’s been there)
If you want a more intense flavor, add a splash of rum or coffee liqueur to the cream.
For a lighter version, you can replace half the mascarpone with ricotta.
The tartlets keep in the fridge for 2-3 days… but trust me, they never last that long.
If you want to make them scenic, add a dusting of cocoa just before serving.
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FAQ TIRAMISU SHORTCRUST PASTRY TARTLETS
Can I prepare them in advance?
Yes, and you should! The day after they taste even better as the flavors meld together.
Can they be customized?
Of course: you can add some chopped dark chocolate, or replace the amaretti with cocoa cookies.
Do tiramisu shortcrust tartlets keep for a long time?
In the fridge, covered, for 2-3 days. But spoiler: they never last that long.
