Tiramisu Tart

Name: Tiramisu Tart
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 10 serving(s)
Ingredients: 1 lb flour; 250 g sugar; 200 g butter; 1/2 teaspoon baking soda; 1 egg; 1 teaspoon grated lemon peel; 1 pinch salt; 30 g water; 1 teaspoon honey; 3 tablespoons nutella; 20 ladyfingers (called Savoiardi); 1 cup coffee; 4 egg yolks; 250 g cream cheese or 250 g mascarpone; 250 ml whipped cream; 100 g sugar; marsala wine (optional); 2 tablespoons unsweetened cocoa powder

Submitted by Chef #1803073767

"“This is a nice and original variation of classic Tiramisù. A crunch crust filled with a soft delicious egg cream on a bitter espresso sponge biscuit bed”."

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photo by Angela G.

Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 10

ingredients

1 lb flour
250 g sugar
200 g butter
¹⁄₂ teaspoon baking soda
1 egg
1 teaspoon grated lemon peel
1 pinch salt
30 g water
1 teaspoon honey
3 tablespoons nutella
20 ladyfingers (called Savoiardi)
1 cup coffee
4 egg yolks
250 g cream cheese or 250 g mascarpone
250 ml whipped cream
100 g sugar
marsala wine (optional)
2 tablespoons unsweetened cocoa powder

directions

Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
Put into the fridge for 6 hours at least.
Sprinkle the surface with bitter cocoa before serving.