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Tiramisu Tartlets Recipe

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★★★★★

4.8 from 55 reviews

Delight in these elegant Tiramisu Tartlets, combining a rich coffee-infused chocolate ganache base with a light mascarpone cream topping. Perfectly portioned in crisp tartlet shells, this no-bake dessert captures the classic flavors of tiramisu in a bite-sized treat ideal for any occasion.

Ingredients

Scale

Ganache

  • 100 g dark chocolate / semi-sweet chocolate (50-70% cocoa solids) (3 ½ oz)
  • ½ cup thickened cream (heavy cream / whipping cream) (125 ml)
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated coffee

Tartlet Shells

  • 12 tartlet shells (store-bought or homemade, cooled)

Cream Topping

  • ¾ cup thickened cream (heavy cream / whipping cream) (180 ml)
  • ¾ cup mascarpone cheese (180 g)
  • ¼ cup caster sugar (superfine sugar) (50 g / ~1 ¾ oz)
  • 1 ½ teaspoons vanilla extract

Garnish

  • Cocoa powder, for dusting
  • Coffee beans, for topping

Instructions

  1. Prepare Tartlet Shells: If making tartlet shells from scratch, bake and cool them completely before starting the filling. You can prepare them up to 3 days ahead. Make sure the shells are cool before adding any filling to prevent melting.
  2. Chop Chocolate: Finely chop the dark chocolate into small pieces and set aside. This helps the chocolate melt evenly when combined with the cream mixture.
  3. Make Ganache Base: In a small or medium saucepan, combine ½ cup thickened cream, brown sugar, and granulated coffee. Heat over low to medium heat, stirring constantly until the sugar and coffee dissolve completely. Remove from heat as soon as tiny bubbles appear around the edges.
  4. Combine Chocolate and Cream: Immediately add the chopped chocolate to the hot cream mixture. Gently swirl the pan to help the chocolate settle and soften. Let it sit for 1 minute to allow the chocolate to melt fully.
  5. Stir Ganache: Stir the mixture until it becomes smooth and glossy. Set the ganache aside for about 10 minutes or until it cools to around room temperature.
  6. Fill Tartlet Shells: Spoon about 1 tablespoon of the ganache into each of the 12 tartlet shells evenly. Place the filled tartlets in the refrigerator to chill and set for at least 1 hour.
  7. Whip Cream: In a medium bowl, whip ¾ cup thickened cream with an electric mixer until stiff peaks form. Be cautious not to overbeat, as the cream can become grainy.
  8. Mix Mascarpone Filling: In a separate bowl, beat the mascarpone cheese, caster sugar, and vanilla extract until just combined without overmixing to maintain a smooth texture.
  9. Fold Cream into Mascarpone: Gently fold one-third of the whipped cream into the mascarpone mixture using a spatula, preserving as much air as possible. Repeat two more times until all whipped cream is incorporated and the mixture is light and airy.
  10. Pipe Cream Topping: Transfer the mascarpone cream mixture into a piping bag and pipe a decorative dollop on top of each set ganache-filled tartlet shell.
  11. Chill or Serve: The tiramisu tartlets can be served immediately if the ganache is set or chilled overnight to meld flavors and firm up further before serving.
  12. Garnish: Right before serving, lightly dust the tartlets with cocoa powder and place a coffee bean on top of each for an elegant finish.
  13. Enjoy and Share Feedback: Remember to leave a comment and rating to share your experience with this delightful recipe.

Notes

  • Tartlet shells can be store-bought or homemade; homemade ones require cooling before filling.
  • Granulated coffee dissolves better with sugar in the cream mixture for even flavor.
  • Do not overbeat cream or mascarpone mixture to avoid grainy texture.
  • Chilling the tartlets helps the ganache set firmly and flavors to meld.
  • This recipe is best enjoyed within 2 days for freshness.

Keywords: Tiramisu, tartlets, coffee dessert, mascarpone, no-bake, chocolate ganache, Italian dessert, individual desserts

Find it online: https://kitchenbyrita.com/tiramisu-tartlets-recipe/