Coffee Tiramisu Tart

Ingredients

• 200 g All‑purpose flour (for the shortcrust)
• 80 g Powdered (icing) sugar (for the shortcrust)
• 80 g Almond flour (adds nutty flavor to the crust)
• 10 g Finely ground coffee (for the crust, about 2 tbsp)
• 0.5 g Salt (pinch)
• 120 g Unsalted butter, cold and diced (keep chilled)
• 1 Large egg (room temperature)
• 1 tsp Coffee extract (optional, intensifies coffee flavor)
• 2 Egg whites (for lady‑finger batter and later for mousse)
• 55 g Granulated sugar (for egg whites)
• 2 Egg yolks (for lady‑finger batter and mascarpone mousse)
• 30 g All‑purpose flour (for lady‑finger batter)
• 30 g Cornstarch (maïzena)
• 20 g Powdered sugar (for dusting lady‑finger biscuits)
• 100 g White chocolate (e.g., Valrhona) (cut into pieces)
• 100 g Milk chocolate with caramel notes (cut into pieces)
• 200 ml Heavy cream
• 10 g Finely ground coffee (for ganache) (same as crust)
• 1 tsp Coffee extract (for ganache)
• 250 g Mascarpone cheese (room temperature)
• 65 g Granulated sugar (for mascarpone mousse)
• 1 Vanilla bean (seeds only)
• 150 ml Espresso coffee (strong) (cooled)
• 30 ml Amaretto liqueur
• 10 g Unsweetened cocoa powder (for dusting)

Instructions

1. Make the coffee shortcrust pastry

   In the food processor combine flour, powdered sugar, almond flour, finely ground coffee and a pinch of salt. Pulse to blend. Add the cold butter cubes and pulse until the mixture resembles coarse sand. Add the egg and coffee extract, pulse a few seconds until the dough just comes together.

   Time: PT5M

2. Chill the dough

   Form the dough into a smooth ball, wrap tightly in plastic film and refrigerate for at least 2 hours (ideally overnight).

   Time: PT2H

3. Roll and pre‑freeze the crust

   Place the chilled dough between two sheets of parchment, dust lightly with flour and roll to about 3 mm thickness. Cut a 20 cm circle, place it in the tart pan, trim excess, and chill on a baking sheet in the freezer for 15 minutes.

   Time: PT15M

4. Blind‑bake the crust – first bake

   Preheat oven to 170 °C (fan). Line the chilled crust with parchment and fill with baking weights. Bake for 10 minutes.

   Time: PT10M

   Temperature: 170°C

5. Blind‑bake the crust – second bake

   Remove parchment and weights, lower oven temperature to 165 °C (fan) and bake another 10 minutes until lightly golden.

   Time: PT10M

   Temperature: 165°C

6. Cool the crust

   Allow the baked crust to cool completely on a rack before filling.

   Time: PT15M

7. Make decorative biscuit stars (optional)

   Roll leftover dough thin, cut star shapes with a small cutter, place on a parchment‑lined sheet and bake at 165 °C for 12 minutes until crisp.

   Time: PT17M

   Temperature: 165°C

8. Prepare the lady‑finger batter

   In a clean bowl whisk the 2 egg whites until foamy. Gradually add 55 g sugar, whisking to stiff, glossy peaks. Gently fold in the egg yolks, then sift the 30 g flour and 30 g cornstarch over the mixture and fold with a rubber spatula until just combined. Transfer to a piping bag fitted with a 13 mm plain tip.

   Time: PT15M

9. Pipe and bake the lady‑finger biscuits

   Pipe 3‑inch long strips onto a silicone mat or parchment, spacing them slightly. Dust lightly with powdered sugar, let sit 10 minutes, dust again, then bake at 150 °C (fan) for 18 minutes until lightly golden. Cool completely.

   Time: PT23M

   Temperature: 150°C

10. Prepare the coffee ganache

    Break the white and milk chocolates into pieces and melt in the microwave in 30‑second bursts, stirring between, until smooth (≈2 minutes). Meanwhile, bring the heavy cream and 10 g ground coffee to a gentle boil in a saucepan, then remove from heat. Filter the hot cream through a fine sieve into the melted chocolate in three pours, stirring with a spatula each time until glossy. Stir in 1 tsp coffee extract.

    Time: PT12M

11. Layer the ganache

    Pour the warm ganache into the cooled crust, spreading evenly with a spatula. Refrigerate for 25 minutes to set.

    Time: PT25M

12. Soak the lady‑finger biscuit

    Mix the cooled espresso with the amaretto liqueur. Using a pastry brush, lightly brush the entire surface of the lady‑finger biscuit with the coffee‑amaretto mixture.

    Time: PT5M

13. Assemble biscuit on ganache

    Place the soaked lady‑finger biscuit on top of the set ganache, pressing gently to adhere.

    Time: PT5M

14. Make the mascarpone mousse

    In a bowl whisk the egg yolks with 65 g sugar and the vanilla seeds until the mixture becomes pale and slightly thick (≈5 minutes). Add the mascarpone and whisk for another 8‑10 minutes until smooth. In a separate bowl, whisk the remaining 2 egg whites to soft peaks, gradually add the remaining 65 g sugar and continue to stiff peaks. Fold one‑third of the whipped whites into the mascarpone mixture to lighten, then gently fold in the rest, preserving as much air as possible.

    Time: PT20M

15. Pipe the mousse and chill

    Transfer the mousse to a piping bag with a 13 mm tip. Pipe a smooth layer over the biscuit, spreading the edges with a spatula for a clean finish. Pipe small decorative dollops on the surface. Refrigerate for at least 45 minutes (or up to 1 hour) to set.

    Time: PT45M

16. Final chill and garnish

    Leave the assembled tart in the refrigerator for a minimum of 1 hour (longer if prepared ahead). Just before serving, dust the top generously with unsweetened cocoa powder and arrange the baked biscuit stars around the edge.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g