Tiramisù crostata (tart)
I flavored the shortcrust pastry with coffee, while the mascarpone cream is sweet but not so sweet and eggless. The knife-chopped dark chocolate between two layers of cream is a pleasant surprise of that tiramisù crostata.
Servings 6 servings
Equipment
- 1 24cm diameter mold
- 300 g of dried beans for baking the shortcrust pastry
Ingredients
Coffee shortcrust pastry
- 50 ml of hot water
- 25 g of soluble coffee
- 200 g of wheat flour
- 80 g of powderedsugar
- 1 pinch of salt
- 1 regular egg at room temperature
- 130 g of chunks of butter cold from the refrigerator
Mascarpone cream
- 500 g of mascarpone cheese
- 80 g of powdered sugar
- 1 pinch of salt
- 50 g dark chocolate
- bitter cocoa to taste
Instructions
Coffee shortcrust pastry
- Melt coffee in hot water while stirring. Allow to cool.
- Mix flour, sugar, and salt in a bowl.
- Add egg, cubed butter, and coffee.
- Knead with your fingertips until the dough is firm and smooth.
- Wrap in plastic film and let rest in the refrigerator for 2 hours.
- Preheat the oven to 180C degrees (356F).
- Roll out the shortcrust pastry between two sheets of baking paper with a rolling pin to a height of about 3 mm.
- Lay the base in the baking pan, resting the side with the baking paper on the bottom; prick the pastry with the tines of a fork.
- Cover the dough with baking paper. It has to adhere to the base and edges of the dough, then spread a layer of dried beans on the bottom for baking the tart without filling. This way, the shortcrust pastry will not puff up during baking.
- Remove from the oven, discard the hot beans carefully, and let cool completely before stuffing.
Mascarpone cream
- Combine mascarpone, powdered sugar, and a pinch of salt in a bowl, mix with a metal spoon, and then whip the cream with electric whips.
- Transfer the cream to a disposable pastry bag and let it rest in the refrigerator for about an hour.
- Knife chop the dark chocolate and set aside.
Assemblingthe tart
- Place a layer of cream on the bottom of the tart using almost half of the mascarpone cream.
- Sprinkle the chopped dark chocolate.
- Cover the chocolate with a final layer of mascarpone cream.
- Keep refrigerated until ready to serve.
- Dust with plenty of unsweetened cocoa before serving.
Food tips
- My shortcrust pastry has a mild, though distinguishable, coffee flavor. If you prefer a more intense flavor, use 1½ teaspoons of instant coffee or two teaspoons of espresso.
- Store in the refrigerator for up to 3 days.