Tiramisu Tartlets Recipe

Introduction

These Tiramisu Tartlets are a delightful twist on the classic Italian dessert, combining rich chocolate ganache with a creamy mascarpone topping in crisp tartlet shells. Perfect for parties or a special treat, they offer a luscious, coffee-infused flavor that’s sure to impress.

Ingredients

• 100 g dark chocolate / semi-sweet chocolate (50-70% cocoa solids) (3 ½ oz)
• ½ cup thickened cream (heavy cream / whipping cream) (125 ml)
• 1 tablespoon brown sugar
• 1 tablespoon granulated coffee
• 12 tartlet shells
• ¾ cup thickened cream (heavy cream / whipping cream) (180 ml)
• ¾ cup mascarpone cheese (180 g)
• ¼ cup caster sugar (superfine sugar) (50 g / ~1 ¾ oz)
• 1 ½ teaspoons vanilla extract

Instructions

1. Step 1: If making tartlet shells from scratch, prepare them first and let them cool completely before adding the chocolate mixture. You can make them up to 3 days ahead.
2. Step 2: Chop the chocolate very finely and set it aside.
3. Step 3: In a small or medium saucepan, combine ½ cup thickened cream, brown sugar, and granulated coffee. Cook over low-medium heat, stirring until the sugar and coffee have dissolved. Remove from heat as soon as tiny bubbles appear.
4. Step 4: Add the chopped chocolate to the hot cream mixture. Swirl the pan gently to settle the chocolate underneath, let it sit for 1 minute to soften, then stir until smooth and glossy to form the ganache.
5. Step 5: Allow the ganache to cool for about 10 minutes until it reaches around room temperature.
6. Step 6: Pour the chocolate ganache evenly into the 12 tartlet shells, about 1 tablespoon per shell. Chill for 1 hour to set.
7. Step 7: In a medium bowl, beat ¾ cup thickened cream with an electric mixer to stiff peaks. Be careful not to overbeat.
8. Step 8: In a separate bowl, beat mascarpone cheese, caster sugar, and vanilla extract until just combined. Avoid overbeating.
9. Step 9: Gently fold one-third of the whipped cream into the mascarpone mixture with a spatula, then fold in the remaining whipped cream in two more additions until fully incorporated.
10. Step 10: Transfer the cream mixture to a piping bag and pipe a dollop on top of each set ganache-filled tartlet shell.
11. Step 11: Serve the tiramisu tartlets immediately or chill them overnight to let flavors meld.
12. Step 12: Just before serving, dust the tartlets with cocoa powder and garnish with a coffee bean for a classic finish.

Tips & Variations

• For a stronger coffee flavor, soak the tartlet shells briefly with espresso before adding the ganache.
• Use good quality chocolate (50-70% cocoa) for a rich, balanced taste.
• Carefully fold the whipped cream into mascarpone to keep the mixture light and airy.
• If you prefer a less sweet dessert, reduce the sugar in the cream mixture slightly.

Storage

Store tiramisu tartlets covered in the refrigerator for up to 2 days. Reheat is not recommended as they are best served chilled or at room temperature. For best texture, add cocoa dust and garnish just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tartlet shells in advance?

Yes, tartlet shells can be made up to 3 days ahead. Make sure they are completely cooled before filling with the ganache.

What if I don’t have granulated coffee?

You can substitute instant espresso powder or finely ground coffee, but avoid using liquid coffee to keep the right texture in the ganache.