How To Make Tiramisu Tart! マスカルポーネタルト !🍫☕ || Chocolate Coffee and Mascarpone Tart | The Cookworm

#thecookwom #tiramisutart #cooking
Smooth, velvety and absolutely delicious! Learn to make the Tiramisu Tart then indulge it with friends, or not. 😉
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[ Ingredients:- ]
Tart Shell:
• 225g Flour
• 150g Cold Butter
• 65g Icing Sugar
• 20g Instant Coffee Powder
• 1 Egg Yolk
• 15ml Cold Water
Chocolate Coffee Ganache:
• 65g Dark Chocolate (Chopped into small pieces)
• 35g Milk Chocolate (Chopped into small pieces)
• 60g Dark Chocolate (Chopped into flakes)
• 130ml Heavy Cream
• 35ml Coffee Liqueur of your liking
Mascarpone Cream Topping:
• 300ml Heavy Cream
• 65g Icing Sugar
• 2tsp Vanilla Extract
• 250g Mascarpone
• Cocoa Powder
[Method:-]
Making the tart dough:
1. Mix the flour + icing sugar + instant coffee until well combined.
2. Add in the cold butter and using a pastry cutter, blend until the butter resembles pea size pieces. You can use your finger tips as well. Do so by pinching the butter and mix to get the same result.
3. Add in the egg yolk and water and combine until a dough forms then cover and place into the fridge to rest for 1hour.
Making the ganache:
1. Warm the cream until almost boiling then stir in the coffee liqueur.
2. Working quickly add the hot cream to the chopped chocolates and let sit for 1-2mins to melt.
3. Whisk until the chocolate and cream become smooth and homogeneous. Let sit at room temperature.
Making the tart base:
1. On a lightly floured surface, roll out the dough to about a 0.5cm thickness.
2. Gently roll the dough onto the rolling pin then bring over the tart tin. Unroll the dough over the tart tin.
3. Press down on the base then the sides of the tart tin to stick the dough. Then roll the rolling pin over the top to get rid of the excess sides.
4. using a fork or chopstick, dock the tart base.
5. Place baking paper on top and pour in baking beads to fill. Bake the tart base at 180C for 13-14 mins.
6. Remove the baking paper and beads then bake for another 13mins or until golden at 180C.
7. Let cool completely before filling with the ganache.
8. Let chill in the fridge for at least 1.5-2 hours.
Making the Mascarpone cream:
1. Add icing sugar and vanilla into the heavy cream and whip until stiff peaks form.
2. Fold in the mascarpone. Reserve about 1/3 of the cream into a piping bag.
3. Fold in the chocolate flakes in the remaining cream.
Assembly:
1. Fill the tart with the chocolate flake cream and smooth out the top
2. Pipe on top the reserved cream then dust with cocoa powder to finish.
3. Let the tart completely set in the fridge for 1.5-2 hours.
4. Enjoy!
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[@SiddhartharoyalSiddharth-cc2ib]

Super sir

[@TheCookworm]

Thankyouu! :D

[@hkdoycle]

This looks amazing. I’m going to try it soon. Thank you!

[@TheCookworm]

Thank you for the kind comment 😊 Hope it turns out well for you!

[@helencheang5830]

Hello, how many days can it be refrigeratored and the tart is still fresh? Thank you

[@TheCookworm]

Hello there! I recommend no more than 24hours at best. The Tart shell starts to get soft as time goes by. Thank you for your comment! ♥

[@helencheang5830]

@@TheCookworm Thank you for the information.

[@yutheresa3063]

Hello what kind of flour should we use?

[@TheCookworm]

Hi there! You may use either Plain Flour or Cake Flour. Try to avoid Bread (high gluten) flour because can easily result in a more tough textured tart base. Thank you for your comment! :D

[@safealsafe2342]

specialty coffe ?

[@TheCookworm]

No, you can use any kind of Coffee 😀 Instant Coffee powder works well! Thank you!

[@safealsafe2342]

thank you

[@ashleykan8200]

What size is it? 6 inch?

[@TheCookworm]

Hi there! I used a 7inch/18cm Tart tin :) 6inch should be fine to use as well :D Thank you~!