Tiramisu is such a beloved dessert that just pronouncing it makes one look upward, as one does in the presence of a heavenly vision.
What if all this goodness were encased in a shortcrust pastry shell?
For this tiramisu tart, I don’t blame the purists if I used this name a bit inappropriately, but it served to make a concept clearer: to make it immediately clear what ingredients go into making this dessert, namely, mascarpone, coffee and bitter cocoa powder.
For the Base:
- 1¾ cups + 2 tbsp of all purpose flour
- 1/2 cup of butter
- 2 eggs
- 1 lemon
- 1 tsp of baking powder
For the filling:
- 1 cup of heavy cream
- 7 oz of ladyfingers cookies (savoiardi)
- 5/8 cup of powdered sugar
- 1+1/2 cup of mascarpone cheese
- 1/4 tsp of vanilla powder
- 3 coffee mochas
- cocoa powder to taste
Prepare the dough with flour, sugar, butter, 2 eggs, the zest of a grated lemon and the baking powder.
Mix everything together, kneading the dough quickly until it forms a smooth dough ball, after which keep it in the refrigerator for 30 minutes.
Take the shortcrust pastry out of the refrigerator, roll out a sheet 3/32-1/8 inches thick and use it to line a buttered tart mold.
Prick the base and edges with a fork.
Bake for 30 minutes at 350 F.
Whip the cream with the powdered sugar and refrigerate.
Now process the mascarpone, vanilla and powdered sugar, then incorporate the cream inside the refrigerator.
Prepare a few mocha coffees.
Now assemble the tart.
Make a first layer of cream inside the base , soak the ladyfingers in the coffee and arrange them inside the base until you create another layer, top the ladyfingers with another layer of cream and finish by sprinkling with cocoa.
Place in the refrigerator to chill for 1 hour then serve!
P.S: you can also enrich it with chocolate cream and caramel.
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