This delicious Tiramisu Tart recipe starts with a homemade coffee shortcrust with a thin layer of Frangelico infused chocolate ganache inside and topped off with a Mascarpone cream.
225g plain flour
150g cold butter, cubed
1/4 cup (55g) icing sugar
1.5 tablespoons instant coﬀee
1 egg yolk
1 tbsp iced water
70g dark chocolate, coarsely chopped
30g milk chocolate, coarsely chopped
130ml thickened cream
30ml frangelico (or brandy or baileys)
380ml thickened cream
3 tablespoons icing sugar
250g mascarpone cheese
2 tsp vanilla bean paste
Cocoa powder, to serve
Preheat oven to 180°C. To make the pastry, grind the instant coﬀee into a powder using either a spice grinder or a mortar and pestle. Transfer to a food processor with flour, butter and icing sugar and pulse until the mixture resembles ﬁne breadcrumbs. Add the egg yolk and iced water and pulse until the pastry comes together in a ball. If the pastry has not formed a ball add extra iced water 1/2 tablespoon at a time until this happens. Form pastry into a disc, wrap with cling wrap and refrigerate for at least 1 hour.
Roll the pastry out to a large circle in between 2 sheets of baking paper ensuring it is big enough to cover the base and sides of the tart tin. Remove 1 sheet of baking paper and ﬂip the pastry into the tin gently, removing the other sheet of baking paper once the pastry is on the tin. Gently press the pastry into the base and sides of the tart tin and then trim the pastry until it is level with the tin. Prick the base of the tart tin with the tynes of a fork and place in the freezer for 20 minutes.
Line the pastry with baking paper and baking weights and bake for 12-14 minutes. Remove the paper and weights and bake for an additional 12 minutes until pastry is golden. Remove from oven and set aside completely.
To make the ganache, cut the chocolate into tiny pieces and place in a metal bowl. Add the cream to a microwave safe bowl and microwave in short bursts until just boiling. Add the Frangelico and stir to combine, then pour over the chocolate. Let it stand for a minute to allow the chocolate to melt. Whisk the mixture until completely combined and smooth then allow to cool and pour into the cooled tart cake. Refrigerate for 1 1/2 - 2 hours.
Step 5 - Mascarpone Cream
Combine the cream and icing sugar in a large bowl and mix until stiﬀ peaks form. Add the mascarpone and vanilla bean paste and mix until just combined. Fill the remainder of the tart case to the top with the mascarpone cream and level until smooth then transfer the remaining mixture to a piping bag with a large French piping tip (or a large round piping tip) and pipe small dollops of the mixture on top of the tart. Refrigerate for a minimum of 2 hours until completely set and then sprinkle with cocoa powder and serve.