Sweet crunchy crust with rich chocolate filling, topped with espresso mascarpone cheese
Here’s another story of an ingredient wanted to commit suicide.
This time it’s the mascarpone cheese.
So you also know the story of buying stuffs in bulk? Ha! I know you do.
So you get the picture.
I knew I bought the mascarpone cheese for something. I really did. But my saved recipes to try are everywhere and I didn’t have enough time to search all of them.
What to do? What to do?
Well, I found it before I encounter some suicidal scene inside the fridge.
I was supposed to use the mascarpone cheese for another recipe, but I want to have a reason to use my pretty tartlet pans.
The source recipe used 11-inch, but I managed to divide the crust, filling and topping evenly with my tartlet pans. I love them more in smaller size or do you think I am really just finding an excuse to use my pans? 😀
These tarts have sweet, crunchy crust with very rich chocolate filling. I have burnt the crust a little as I was busy with something else – probably another recipe to try. I used semi-sweet chocolate chips, but I think dark chocolate can be used, too. I don’t even know why I did not opt for dark chocolates. Oh well! Maybe next time, Jhuls! 😛 To finish off, each tart must be topped with espresso mascarpone filling and dust with fairy dust, er… cocoa powder.
Tiramisu Tarts
Ingredients:
For the crust:
- 1½ cups all-purpose flour
- ¾ cup powdered sugar
- ⅛ tsp salt
- 7 tbsp butter, cold
- 1 large egg yolk
For the chocolate filling:
- ¾ cup heavy cream
- ½ cup whole milk
- 8 oz semisweet chocolate, chopped
- 1 large egg
For the espresso mascarpone cream:
- 2 tbsp cold water
- 1¼ tsp unflavored powdered gelatin
- 1½ tsp instant espresso powder
- 1½ tsp vanilla extract
- 1½ cups heavy cream
- ¼ cup + 2 tbsp mascarpone cheese, softened
- ¼ cup granulated sugar
- Cocoa powder, for sprinkling
Instructions:
For the crust:
- Prepare 4 (12 cm each) tartlet pan.
- In a bowl, combine all ingredient except the egg yolk. Mix using a pastry mixer or your clean hands until crumbly. Add in egg yolk and mix until well incorporated.
- Divide the dough into your 4 tartlet pans. Press the dough until crust is formed. Place in the fridge for 30 minutes.
- While the dough is chilling, preheat your oven to 350 F.
- Bake the crust for 15 minutes or until lightly golden. Place on a wire rack to cool completely.
For the filling:
- In a saucepan, heat cream and milk over a medium heat. When it edges starts to bubble, remove from heat. Add the chocolate and let sit for 2 minutes. Stir until chocolate is completely melted. Let cool for about 5 minutes.
- Add the egg and mix until well incorporated. Pour the mixture over the cooled crust.
- On the same oven temperature (350 F), bake again for about 20-25 minutes.
- Let cool completely and place in the fridge to chill. This may take about 2 hours.
For the espresso mascarpone cream:
- In a small bowl, place the cold water and sprinkle the gelatin over the water. Let sit for about 5 minutes.
- In another small bowl, dissolve espresso powder into the vanilla extract. Set aside.
- Back to the gelatin mixture: microwave the mixture for about 10 seconds until the gelatin barely melts. Set aside.
- In a large bowl, beat cream until stiff peaks form. Add mascarpone cheese and sugar, mix using a spatula.
- Reduce the speed to low and add the gelatin mixture + the espresso mixture. Beat until combined.
- Spread the espresso mascarpone cream over the chilled tart. Sprinkle with cocoa powder. Chill in the fridge until ready to serve.
Source recipe: Tiramisu Tart by With Love and Cupcakes
Notes on whipping the cream:
As to my experience, the only points to note are:
- Make sure to have your glass/metal bowl and beaters cold. And of course, your cream.
- Beat the cream on low-medium for 7 minutes or until stiff and make sure not to overbeat.
- And please, BE PATIENT!😉
I hope you try this recipe and I would love to know what you think. 😉
Have a fantastic weekend and happy Fiesta Friday to all! Wishing you a day full of smiles! 😀 😀 😀
I am also bringing these tartlets at
