Best Tiramisu Tart Recipes

TIRAMISU TART

Steps:

• Heat oven to 350°F. In food processor, place crust ingredients. Cover; process until soft dough forms. Spread dough evenly with fingers on bottom and up side of ungreased 9- or 10-inch tart pan. Bake 12 to 15 minutes or until edge begins brown. Cool 5 minutes.
• In small bowl, reserve 3 tablespoonfuls of the chopped chocolate. In 1-cup glass measuring cup, microwave remaining chocolate uncovered on High about 45 seconds; stir until chocolate is melted. Stir in oil. Spread mixture over baked crust. Place in freezer to cool chocolate.
• Meanwhile, in medium bowl, mix granulated sugar and 2 tablespoons flour; set aside. In 2-cup liquid measuring cup, beat 1 cup whipping cream, the coffee granules, egg and vanilla with wire whisk until well blended. Beat cream mixture into sugar mixture until well blended. Pour over chocolate in pan.
• Bake 35 to 40 minutes or until edge is golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
• In medium bowl, beat topping ingredients with electric mixer on medium speed about 2 minutes or until fluffy. Spread over top of cooled tart in pan. Sprinkle with reserved chopped chocolate. Remove side of pan before serving. Store covered in refrigerator.

TIRAMISU TART

Steps:

• Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
• Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
• After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
• Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
• Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
• Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
• Put into the fridge for 6 hours at least.
• Sprinkle the surface with bitter cocoa before serving.