Tiramisu tart
Tiramisu tart tastes like the classic dessert. A creamy chocolate-coffee filling is added to the shortcrust pastry with almonds. The airy mascarpone topping is dusted with cocoa.
INGREDIENTS
FOR THE DOUGH
150 g wheat flour (Type 405)
20 g starch
30 g ground almonds
1 pinch of salt
70g powdered sugar
100 g cold butter
1 egg (size M)
A little fat for the shape
Some flour for the mold
Some flour to work with
FOR THE CHOCOLATE COFFEE GANACHE
200 g cream
20 g glucose syrup
3 tsp instant espresso powder
150 g dark chocolate couverture
30g butter
120g mascarpone
FOR THE TOPPING
200g mascarpone
200 g cream
2 tsp vanilla extract
40g powdered sugar
2 tsp instant espresso powder
1 tsp hot water
ASIDE FROM THAT
2 tbsp cocoa for dusting
2 tbsp chocolate chips
PREPARATION
1st step
To make the dough, sift the flour and starch into a bowl. Mix in the ground almonds and a pinch of salt and sift in the powdered sugar. Cut the butter into small pieces, add it too and mix the ingredients with your hands. Finally add the egg, knead everything into a smooth, compact dough and wrap in foil and refrigerate for about 30 minutes.
2nd step
Grease a corrugated tart pan (Ø 26 cm) and dust it with a little flour. Preheat the oven to 200 degrees top/bottom heat. Roll out the shortcrust pastry on a floured surface and place it in the tin, press the edge tightly and cut off the excess edges of the pastry. Prick the dough several times with a fork and line it with baking paper. Pour dried legumes onto the baking paper for blind baking.
