Cookie Tiramisu Tart

Ingredients

• 100 g Muscovado sugar (Whole cane sugar, gives color and caramelized flavor)
• 50 g Granulated sugar
• 100 g Melted unsalted butter (Let cool slightly before incorporating)
• 1 pinch Sea salt
• 1 unit Egg (At room temperature)
• 5 ml Liquid vanilla extract (About 1 teaspoon)
• 150 g All-purpose flour
• 5 g Baking powder (About 1 teaspoon)
• 2.5 g Baking soda (About ½ teaspoon)
• 100 g 70 % cocoa dark chocolate (Coarsely chopped or chips)
• 250 g Mascarpone (At room temperature)
• 2 units Eggs (for the cream) (Separate whites from yolks)
• 50 g Granulated sugar (for the cream)
• 10 g Unsweetened cocoa powder (For dusting)

Instructions

1. Prepare the cookie dough

   In a bowl, pour the muscovado sugar, granulated sugar, melted butter and sea salt. Mix with a wooden spoon until a homogeneous mixture is obtained.

   Time: PT5M

2. Incorporate the egg and vanilla

   Add the whole egg then the liquid vanilla. Mix until everything is well incorporated.

   Time: PT2M

3. Add the dry ingredients and chocolate

   Sift the flour, baking powder and baking soda directly into the mixture. Add the coarsely chopped dark chocolate (or chips) and mix gently until a homogeneous dough is obtained.

   Time: PT3M

4. Dough resting

   Cover the bowl with plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

5. Preheat the oven and prepare the pan

   Preheat the oven to 165 °C. Place the 24 cm pastry ring on a baking sheet lined with parchment paper.

   Time: PT5M

   Temperature: 165°C

6. Form and bake the cookie base

   Pour the cooled dough into the ring and spread by hand to form an even layer about 1 cm thick. Bake for 15 minutes until the top is golden and the centre is still slightly soft.

   Time: PT15M

   Temperature: 165°C

7. Prepare the tiramisu cream

   Separate the whites from the yolks of the two eggs. In a bowl, whisk the yolks with the sugar until the mixture lightens. Add the mascarpone and mix until a smooth cream is obtained.

   Time: PT5M

8. Whip the egg whites

   With an electric whisk, beat the egg whites to firm peaks (the whisk tip stands straight).

   Time: PT5M

9. Fold the whites into the cream

   Gently fold the whipped whites into the mascarpone cream using a spatula, lifting the mass to keep the airy volume.

   Time: PT2M

10. Chill the cream

    Cover the cream and place in the refrigerator for 10 minutes so it firms slightly.

    Time: PT10M

11. Top the cookie

    Transfer the baked cookie base onto a rack, let cool for 5 minutes, then place on a board. Fill a piping bag with half of the cream and form a spiral in the centre of the cookie. Smooth with a spatula.

    Time: PT5M

12. Decorate and dust

    Use the remaining cream to decorate the top in small rosettes. Generously dust with cocoa powder using a small sieve.

    Time: PT5M

13. Final chill

    Return the tart to the refrigerator for 30 minutes so the cream stabilises before serving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g