Print

Chocolate Espresso Tiramisu Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 68 reviews

This Chocolate Espresso Tiramisu Tart is a decadent dessert combining a crisp ladyfinger crust infused with espresso, a rich bittersweet chocolate espresso ganache filling, and a light mascarpone cream topping. Perfectly balanced with coffee and chocolate flavors, it’s an elegant tart that delivers the classic tiramisu taste in a sophisticated, handheld form. Ideal for special occasions or an indulgent treat, this recipe yields 8 servings and requires some chilling time to set.

Ingredients

Crust

  • 2 Cups (167g) Ladyfinger Cookie Crumbs
  • 6 to 7 Tablespoons (85g to 98g) Unsalted Butter (melted)
  • 2 Tablespoons White Sugar
  • 3/4 Teaspoon Fine Espresso Powder

Espresso Ganache Filling

  • 10 Ounces (283g) 60% Bittersweet Chocolate Bars (finely chopped)
  • 1 1/4 Cups (284g) Heavy Whipping Cream
  • 2 Teaspoons Fine Espresso Powder
  • 2 Tablespoons (28g) Softened Unsalted Butter
  • 1 Teaspoon Vanilla Paste or Extract

Mascarpone Topping

  • 8 Ounces (227g) Mascarpone Cheese (cold)
  • 1/4 Cup (29g) Powdered Sugar
  • 1 Teaspoon Vanilla Paste or Extract
  • 1 Cup (227g) Heavy Whipping Cream (cold)

Instructions

  1. Preheat Oven: Set a rack in the center of your oven and preheat to 350ºF (180ºC) to prepare for baking the tart crust.
  2. Make the Crust: Pulse the ladyfinger cookies in a food processor until finely ground. Add white sugar and 3/4 teaspoon espresso powder, then pulse to combine. Slowly add melted butter and pulse until the mixture holds together when squeezed. Add more butter if necessary.
  3. Bake Crust: Transfer the crumb mixture to a 9-inch (23 cm) tart pan with a removable bottom. Press the crumbs firmly into the bottom and up the sides using a small cup or your fingers. Bake for 10 minutes, then cool the crust in the pan on a wire rack.
  4. Make Espresso Ganache Filling: Place finely chopped bittersweet chocolate and 2 teaspoons espresso powder in a heatproof bowl. Heat 1 1/4 cups heavy cream in a saucepan just until simmering (about 180ºF or 82ºC). Pour the hot cream over the chocolate mixture and let stand undisturbed for 4-5 minutes. Stir gently until smooth, then mix in softened butter and vanilla paste or extract until fully combined.
  5. Chill Tiramisu Tart: Pour the espresso ganache filling into the baked tart crust. Refrigerate the tart for 1 to 2 hours, or cover and chill for up to 3 days to allow filling to set.
  6. Make Mascarpone Topping: In a large bowl, combine cold mascarpone cheese, powdered sugar, and vanilla paste. Whisk until smooth. Gradually add cold heavy whipping cream while whisking with a hand-held mixer on medium speed until stiff peaks form.
  7. Decorate & Serve: Transfer the mascarpone cream to a piping bag fitted with a star tip or a freezer bag with the tip cut off. Pipe decorative swirls or patterns over the tart. Dust with cocoa powder if desired, then serve immediately.

Notes

  • Ensure the mascarpone and cream are cold for best whipping results.
  • Ladyfinger crumbs mixture should be pressable and hold shape when squeezed; adjust butter amount accordingly.
  • The tart can be chilled for up to 3 days, but decorate just before serving to maintain topping texture.
  • If you don’t have vanilla paste, vanilla extract is a perfect substitute.
  • Use a tart pan with removable bottom for easy release after baking.

Find it online: https://justsosavory.com/chocolate-espresso-tiramisu-tart-recipe/