Tiramisu Tartlets (A Delightful Italian Treat)

These tiramisu tartlets are a beautiful twist on the classic Italian dessert, served in crisp tart shells with layers of rich coffee ganache and creamy mascarpone filling. I love how they capture all the indulgence of tiramisu in a bite-sized treat, perfect for entertaining or enjoying with a cup of coffee.

Why You’ll Love This Recipe

I enjoy how these tartlets are quick to assemble yet look so elegant. The coffee ganache brings depth and richness, while the mascarpone cream keeps the flavor light and smooth. I like that they don’t require baking, which makes them an easy but impressive dessert for gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Coffee Ganache
100 g dark chocolate or semi-sweet chocolate (50-70% cocoa solids)
½ cup thickened cream (heavy cream or whipping cream)
1 tablespoon brown sugar
1 tablespoon granulated coffee
12 tartlet shells

For the Cream Mixture
¾ cup thickened cream (heavy cream or whipping cream)
¾ cup mascarpone cheese
¼ cup caster (superfine) sugar
1 ½ teaspoons vanilla extract

Directions

1. I begin by heating the cream for the ganache in a saucepan with the brown sugar and granulated coffee until it just reaches a simmer.
2. I pour the hot cream mixture over the chopped chocolate in a bowl and let it sit for a minute.
3. I stir gently until the chocolate melts and the ganache is smooth and glossy.
4. I spoon or pipe the ganache into the tartlet shells, filling them about halfway. I let them cool and set slightly.
5. For the cream mixture, I whip the thickened cream with the caster sugar and vanilla until soft peaks form.
6. I fold in the mascarpone gently until smooth and creamy.
7. Once the ganache has set, I pipe the mascarpone mixture on top of each tartlet.
8. I finish with a light dusting of cocoa powder or grated chocolate before serving.

Servings and Timing

This recipe makes 12 tartlets. I usually spend about 20 minutes preparing the ganache and cream, plus 15–20 minutes for the ganache to cool and set before assembly.

Variations

Sometimes I drizzle the finished tartlets with a little coffee liqueur for an adult version. I also like to add a dusting of cinnamon for warmth or top them with chocolate-covered coffee beans for extra crunch. For a fruitier touch, I garnish with fresh raspberries.

Storage/Reheating

I store the tartlets in the fridge for up to 2 days. Since the shells can soften over time, I prefer filling them just before serving. The mascarpone cream doesn’t freeze well, so I don’t recommend freezing the assembled tartlets.

FAQs

Can I make my own tartlet shells?

Yes, I sometimes use homemade shortcrust pastry baked in mini tart tins instead of store-bought shells.

Can I use milk chocolate instead of dark chocolate?

Yes, I can, but the ganache will be sweeter and less intense.

How do I stop the tartlet shells from going soggy?

I let the ganache cool and firm up before adding the cream mixture, which helps protect the shells.

Can I use instant espresso instead of granulated coffee?

Yes, instant espresso gives a stronger flavor that I really enjoy.

Can I prepare the ganache in advance?

Yes, I make it ahead and reheat gently until smooth before filling the shells.

Can I replace mascarpone with cream cheese?

I can, but the flavor will be tangier and less authentic.

Do I need to chill the tartlets before serving?

I usually chill them for 30 minutes so the cream sets nicely.

Can I make a large tart instead of tartlets?

Yes, I use one large tart shell and layer it the same way.

How do I decorate the tartlets?

I like to dust with cocoa powder, sprinkle grated chocolate, or top with coffee beans.

Conclusion

These tiramisu tartlets are a delightful way to enjoy the flavors of a classic dessert in an elegant, bite-sized form. I love how they’re easy to prepare yet impressive to serve, making them a perfect treat for any special occasion or coffee break indulgence.

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