This Tiramisu Tart with Espresso Cream is a dreamy dessert that combines the classic flavors of tiramisu with the elegance of a tart. Layers of light and airy espresso cream, complemented by the juicy sweetness of fresh berries, are nestled within a buttery, crumbly crust. It's rich, decadent, and surprisingly easy to make – perfect for impressing your friends or treating yourself! This recipe is super easy to scale up or down; make sure you check out the ingredients section.
I developed this recipe after a particularly frustrating day at work, where everything seemed to go wrong. Honestly? I just craved something beautiful and delicious, and this tart totally hit the spot. The combination of coffee and berry is so amazing that I make it very often.
Required Equipments
- 9-inch tart pan with removable bottom
- Mixer (stand or hand-held)
- Whisk
- Rubber spatula
- Small saucepan
- Fine-mesh sieve
- Measuring cups and spoons
- Refrigerator
Tiramisu Tart with Espresso Cream: Frequently Asked Questions
Tiramisu Tart with Espresso Cream
This delightful dessert combines the richness of tiramisu with the elegance of a tart. Layers of espresso-infused mascarpone cream and fresh berries sit atop a buttery crust, creating a treat that's as delicious as it is beautiful.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 50 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. **Make the crust:** In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Cut in 1/2 cup (1 stick) of cold, unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 2-4 tablespoons of ice water, mixing until the dough just comes together. Don't overmix. Wrap in plastic wrap and chill for at least 30 minutes.
- 2. **Assemble the tart shell:** Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment and bake for another 5-7 minutes. Let the crust cool completely.
- 3. **Brew the espresso:** Brew 1/2 cup of strong espresso; let it cool completely. This is crucial for the flavor balance—hot espresso will melt the mascarpone cheese.
- 4. **Make the espresso cream:** In a large bowl, beat 16 oz of mascarpone cheese with a mixer until smooth and creamy. Add 1/2 cup powdered sugar and beat until combined. Gradually add 1/4 cup of cooled espresso, beating until fully incorporated. This step is very important and it is really easy to mess up; please be careful.
- 5. **Layer the tart:** Once the cooled crust is ready, spread a thin layer of the espresso cream evenly over the bottom. Next, arrange 1 cup of fresh berries over the cream. Then carefully pour the remaining espresso cream over the berries, smoothing the top with a spatula. Don't worry about it looking perfect; rustic is cute.
- 6. **Chill and serve:** Cover the tart and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set completely. Before serving, garnish with a few extra berries. Thats it! It's really that easy! Enjoy!
📝 Notes
- For a more intense coffee flavor, use freshly brewed espresso.
- Feel free to experiment with different types of berries.
- If the crust seems too dry, add more ice water, 1 tablespoon at a time.
- Make sure your espresso has cooled completely before adding to the cream, otherwise, you will ruin it all!
🍎 Nutrition
Calories: 350 kcal
Protein: 5g
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Calcium: 150mg
