Chocolate Tiramisu Tart

Chocolate tiramisu tart

Daydream with me for a moment and imagine the crack and crumble of a thin shortcrust pastry, the silky smooth ganache and the rich chocolate hit. Sound good? What if I told you it was super-dooper easy too, that even a 12 year old could cook it? Sounds better, doesn’t it! Would you like the recipe? Ok, I guess I can share it… Just this once though 🙂

Chocolate tiramisu tart closeup2

Chocolate Tiramisu Tart


250g plain flour

50g icing sugar

1 egg

50g butter

Splash of milk

1/2 cup cream

130g dark cooking chocolate

5 drops of coffee essence

1 drop of rum essence

3/4 cup mascapone

2 egg whites

Edible sparkle dust



Preheat oven to 180 degrees. Put the flour and icing sugar in a food processor, pulse for a few seconds. Cut butter into cubes and blend with flour mix until crumbly. Add egg and process until it comes together in a rough dough. Add a splash of milk until it comes together in a ball. Roll out between two sheets of baking paper until about 1/2cm thick. Cut and place into mini tart tins. Trim edges. Bake blind until golden (about 10 minutes). Allow to cool completely.

Melt chocolate in a saucepan over low heat. Stir in cream, mascapone and essences. Remove from heat. In a separate bowl, beat egg whites until soft peaks. Fold egg whites gently into  chocolate mixture. When pastry shells are completely cooled scoop ganache filling into them. Using the back of a spoon make little peaks with the ganache and dust with edible sparkle dust.


Chocolate tiramisu tart closeup