Tiramisu Tart

Tiramisu has always been my favorite Italian dessert, and I think I am probably in good company. This tart layers all of the classic components of tiramisu inside a sugar-cookie crust brushed with tempered chocolate. The crust adds a crunchy textural contrast to the smooth and creamy tiramisu layers. The chocolate keeps the crust crisp by preventing it from absorbing moisture from the custard. I served this for Valentine's Day.

 

Tart Layers

 

Crust

Sugar cookie crust (Pâte Sucrée), made with butter, sugar, flour, salt, egg, cream, and brushed with tempered dark chocolate.

 

Zabaglione/ mascarpone custard

The zabaglione is made with eggs, sugar, and Kahlúa (in place of Marsala). The filling combines the zabaglione with whipped mascarpone, whipped cream (cream, sugar, and vanilla), and agar agar (so that the filling will become firm enough to slice).

 

Cake

The sponge cake is made with eggs, sugar, vanilla, cake flour, cornstarch, and cream of tartar. The espresso syrup is made with water, Kahlúa, espresso powder, vanilla, and sugar.

 

Topping

The top is covered with cocoa powder and white, milk, and dark chocolate curls. The cocoa powder makes the tart look like it is covered in a layer of velvet.

Done