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Tiramisu Tartlets Dessert: A Delightful Twist on a Classic Treat

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These Tiramisu Tartlets feature a rich cocoa shell filled with a creamy mascarpone mixture, delicately soaked in coffee. A sophisticated mini dessert that offers a delightful twist on the classic Italian treat, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup powdered sugar
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 1 cup mascarpone cheese
  • ½ cup heavy cream
  • ? cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coffee liqueur (optional)
  • 1 cup strong brewed coffee, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 2 tablespoons granulated sugar
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings or curls
  • Fresh mint leaves (optional)

Instructions

  1. In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and powdered sugar. Whisk together until well blended.
  2. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk the egg yolk and add it to the mixture. Stir until combined.
  4. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
  5. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C).
  7. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
  8. Using a round cookie cutter or a glass, cut out circles of dough that are slightly larger than your tartlet pans.
  9. Gently press the dough circles into the tartlet pans, ensuring they cover the bottom and sides evenly. Trim any excess dough hanging over the edges.
  10. Prick the bottom of each tartlet shell with a fork to prevent bubbling during baking.
  11. Place the tartlet pans on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are firm and slightly crisp.
  12. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  13. In a medium mixing bowl, combine the mascarpone cheese, heavy cream, granulated sugar, and vanilla extract.
  14. If using, add the coffee liqueur to the mixture.
  15. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, about 2-3 minutes. Be careful not to overmix, as this can cause the filling to become grainy.
  16. Once the filling is ready, set it aside in the refrigerator to chill while you prepare the coffee mixture.
  17. In a shallow dish, combine the cooled brewed coffee, coffee liqueur (if using), and granulated sugar.
  18. Stir until the sugar is completely dissolved. This mixture will be used to soak the tartlet shells.
  19. Once the tartlet shells are completely cooled, take each shell and dip the top edge into the coffee mixture for a few seconds. This will allow the tartlet to absorb the coffee flavor.

Notes

  • For a non-alcoholic version, omit the coffee liqueur.
  • Ensure the tartlet shells are completely cooled before filling to prevent the filling from melting.

Find it online: https://anasrecipes.com/tiramisu-tartlets-dessert/