Chocolate Tiramisu Tart
Prep Time: 60 mins | Cook Time: 35 mins | Course: Dessert | Yield: 8
Chocolate and piped coffee mascarpone cream star in this delicious and beautiful tiramisu tart. This amazing tart is adapted from Kathleen at The Floured Table https://www.theflouredtable.com/chocolate-coffee-mascarpone-tart/
Chocolate Hazelnut Pastry:
¼ cup sugar
½ tsp salt
1 cup flour
½ cup butter, cut into Tbsp
⅓ cup hazelnuts, toasted and de-skinned
3.5 oz dark chocolate candy bar, chopped (or dark chocolate chips)
1 egg yolk
Layer sugar, salt and flour together in a food processor and pulse to mix. Add in the butter, hazelnuts and chocolate chunks. Pulse until mixture is pulverized and beginning to come together. Add in the egg yolk and mix until the dough forms a ball. Scrape dough into a ball on a sheet of plastic wrap. Fold wrap over and flatten into a disc. Chill for about 15 minutes. Roll the chilled dough on a floured surface into a circle that is a bit larger than your tart or pie pan. Lift the dough with the aid of the rolling pin into your pan and press up the sides. Crimping and pressing as necessary. Preheat oven to 350*. Chill in the pan for about 30 minutes. Bake for about 30 minutes. When done baking, allow to cool while making the chocolate layer.
Chocolate Mascarpone Cream:
½ cup heavy cream
6 oz dark chocolate chips
¼ tsp salt
8 oz mascarpone cheese
3 Tbsp kahlua or coffee flavored liqueur
Microwave the heavy cream in a medium glass measurer or mixing bowl for 1-2 minutes. Pour in the chocolate chips and stir until smooth. Mix in the salt, mascarpone and kahlua until smooth. Pour into the cooled pastry shell and chill.
Tiramisu Topping:
8 oz mascarpone
1 cup heavy cream
¼ cup powdered sugar
1 Tbsp espresso powder
3 Tbsp kahlua or coffee flavored liqueur
2 Tbsp unsweetened cocoa powder
In a stand mixer, beat the mascarpone, heavy cream, powdered sugar and espresso powder until fluffy and about the consistency of firm peaks. Beat in kahlua to incorporate. Remove from the stand and spoon into a piping bag. Using a 1A round (Wilton) piping tip, pipe quarter sized circles on top of the chocolate layer. Dust mascarpone tops with the cocoa powder using a small sieve or tea strainer. Chill until ready to serve.
