Maddie does not drink nine coffees a day

Chocolate Tiramisu Tart Recipe

This is my partner's favourite tiramisu. A hand mixer or stand mixer isn't needed, but recommended for a single step. Recipe amount is good for a 20cm tart pan.

For the tart base:

  1. You can just shove everything in and knead it with your hand (as long as you didn't accidentally crack any eggshells in). I know some people recommend a food processor, but why bother bringing it out lmao. Knead, fold, knead, fold, until the butter feels evenly distributed and tada!
  2. Wrap it in plastic and put it in the fridge for at least an hour so the flour hydrates.
  3. It's time to roll it out and I'm aware that some people choose to let it soften first, but I find that it softens just fine in the rolling process. Remember to flour your working surface and your rolling pin!
  4. Roll the tart base over your rolling pin, then unroll it over the pie pan.
  5. Press it in, cut off the edges, then fill anything back up. (it turns out better if you use something flat like a round glass to press the tart in, otherwise the sides may shrink in after baking) Then use a fork and poke holes all over it so it bakes evenly and doesn't crack.
  6. Bake at 170C (340F) for 12-14 minutes.
  7. Let it cool for an hour or so. You can chuck this in your fridge if you want.

Chocolate Ganache:

  1. Melt it on the stove on low heat, stiring constantly. Take it off the heat before it's all done melting and just keep stirring with the residual heat.
  2. DO NOT LEAVE IT BURNING ON THE STOVE LIKE ME
  3. Set aside to cool (basically, can you stick your finger in without burning yourself?)
  4. Pour over the tart and put it in the fridge for at least 1.5 hours. (This is important, I skipped this once and smooshed all the ganache around)

You can see two batches I made below. The first one was with a stove, the second one was with a microwave. Despite the second one not being properly tempered due to using a microwave, it tasted absolutely fine.

Also I'd suggest customizing this part more to taste. Some people like thicker, harder ganaches, while other people like it really smooth and soft. The first batch was smooth and soft and got more praise from the people in my group who are, uhhhhh, let's say a higher tax bracket. The second batch (because I ran out of cream) was harder but still good!

I prefer the first one. I think if the ganache is softer and smoother, it helps ease the transition between the harder pie tart to the soft cream on top.

To make it smoother and softer, simply add more cream. If you make it really soft, you'll need to leave it in the fridge for 5 hours + otherwise it won't firm up. If you've never made ganache before just stick with the 1:1 ratio of dark chocolate and cream for now.

Gelatin Mix:

  1. In a small bowl, dissolve 4g of gelatin in 15ml of water or anything you want. I like to use rum and instant coffee (which I did for the first batch), but you can also just chuck in kahlua instead (which I used for the second batch).
  2. Add a dash of cold cream and keep stirring it in. (we're adding some cream now so it dissolves/emulsifies better into the mascarpone/cream mixture later)
  3. Let it sit. It's going to slowly firm up or form little firm granules of gelatin. That's okay! Don't worry about it.

We'll use this later.

Mascarpone cream topping

  1. In a separate big bowl, combine mascarpone and sugar together first. Don't overmix! We really, really want to mix it as little as possible, and just trying to get the sugar dissolved into the mascarpone. Working the mascarpone early now means it's easier to incorporate into the cream later.
  2. Add the cream. This is when you're going to find your whisk is going to be a bit hard to work with. I recommend using a hand mixer (or a stand mixer if that's what you've got) and just use the whisk attachment and run it at medium speed (low speed on stand mixer). We're trying to whip it up to SOFT peaks, and also ensuring that the mascarpone's properly distributed. You can do this by hand. I did this with just a whisk in the first batch.
  3. Add in your dash of vanilla and whatever alcohol you want. You can skip this step. But if you ARE going to do this step, try not to add too much, otherwise your cream won't whip up.
  4. Gently heat up your gelatin mixture until it becomes liquid again. I tend to just use a bigger bowl, pour in boiling water (be careful!) and set my smaller gelatin bowl inside. Then I grab the bowl and chuck it into my mascarpone/cream mix.
  5. Really whisk it! We want the gelatin to be incorporated properly at this step, otherwise it'll firm back up with the cold(er) mascarpone/cream mix and form small granules that you won't be able to get out. This is why I recommend having a hand mixer. You can still do it by hand though, just W O R K it until you have medium peaks.
  6. Use a spatula and dollop it on the COOLED ganache. Let sit for three hours in the fridge.

I highly recommend dusting the cocoa powder on top right before serving! Let your friends and family watch and it also builds anticipation.

To cut these tarts perfectly, you have to heat up your knife first. I use a glass jar and pour in really hot water and then just stick my knife in. Wipe it dry, cut, wipe it clean, put it back in the jug, repeat.

Wait, how many does this make? Why did you make two batches?

It makes only one!

I was forced to make two because NEW ZEALAND IS CURSED and our supermarkets only sell mascarpone in 500g batches. What the hell. I only need 250 or 200! I'm forced to make two batches everytime otherwise the mascarpone goes bad (all my friends gets a delivery).

(Can someone please come over, I still have half a tart extra)

Anyway, it'll last for about 3-5 days in the fridge, depending on your cream/mascarpone's best before date! Try and cover it so it doesn't pick up fridge odours. I wouldn't use plastic wrap though since you'll destroy the look of the mascarpone cream top--unless you haven't done the cocoa powder yet. If you are using plastic, you can always smooth it out with a spatula before dusting with cocoa.

The almond tart base gives that nice texture and smell and the chocolate ganache is what brings the tiramisu cream together into a cohesive whole. I also keep getting told: "you can SELL it, you can PROFIT off your PASSION".

I also keep getting told: "you can SELL it, you can PROFIT off your PASSION".

If I'm selling this, I ain't making it.

#baking #food #tiramisu