Tiramisu Tartlets are a delightful twist on the classic Italian dessert, combining the rich flavors of coffee and chocolate in a bite-sized treat.

These tartlets feature a luscious coffee ganache base topped with a smooth mascarpone cream, all encased in a crispy tart shell. Perfect for special occasions or as a sweet ending to any meal, these mini desserts will impress your guests and satisfy your sweet cravings.

Tiramisu Tartlets Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Indulge in these irresistible Tiramisu Tartlets featuring rich coffee ganache and creamy mascarpone, perfect for any dessert lover.

Print

Ingredients

• Ingredients
• For the Coffee Ganache
• 100 g dark chocolate or semi-sweet chocolate (50-70% cocoa solids)
• ½ cup thickened cream (heavy cream or whipping cream)
• 1 tablespoon brown sugar
• 1 tablespoon granulated coffee
• 12 tartlet shells
• For the Cream Mixture
• ¾ cup thickened cream (heavy cream or whipping cream)
• ¾ cup mascarpone cheese
• ¼ cup caster (superfine) sugar
• 1 ½ teaspoons vanilla extract

Instructions

Tartlet Shells

1. Prepare the Tartlet Shells: If you are making the tartlet shells from scratch, start by preparing them up to 3 days in advance. Ensure they are completely cool before adding the ganache.

For the Ganache

2. Chop the Chocolate: Finely chop the chocolate and set it aside.
3. Combine Ingredients: In a small saucepan, combine the cream, brown sugar, and granulated coffee. Cook over low-medium heat, stirring until the sugar and coffee dissolve.
4. Heat the Mixture: Remove the saucepan from heat as soon as tiny bubbles appear.
5. Make Ganache: Add the chopped chocolate to the cream mixture. Swirl the pan to ensure the chocolate is mostly submerged. Let it sit for 1 minute, then stir until smooth and glossy.
6. Cool the Ganache: Allow the ganache to cool at room temperature for about 10 minutes.
7. Fill Tartlet Shells: Pour the ganache evenly into the tartlet shells, about 1 tablespoon per shell. Chill in the refrigerator for 1 hour to set.

For the Cream Mixture

8. Whip the Cream: In a medium bowl, beat the thickened cream with an electric mixer until stiff peaks form. Be careful not to overbeat.
9. Mix Mascarpone: In a separate bowl, beat the mascarpone cheese, sugar, and vanilla extract until just combined.
10. Fold Together: Gently fold one-third of the whipped cream into the mascarpone mixture with a spatula. Repeat this process two more times until fully combined.
11. Pipe the Cream: Transfer the cream mixture to a piping bag. Pipe a dollop on top of each chilled ganache-filled tartlet.

Serving

12. Finish and Serve: Dust the tartlets with cocoa powder just before serving and top each with a coffee bean if desired.

FAQs

Can I make the tartlet shells ahead of time?

Yes! You can prepare the tartlet shells up to 3 days in advance. Just store them in an airtight container until you’re ready to fill them.

How long can I store the finished tartlets?

Tiramisu tartlets are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. However, the tartlet shells may become softer over time.

Can I substitute the mascarpone cheese?

While mascarpone cheese is traditional in tiramisu, you can substitute it with cream cheese for a similar texture, but it will alter the flavor slightly.

Is it necessary to chill the ganache?

Yes, chilling the ganache allows it to set properly, making it easier to pipe the cream mixture on top.