Tiramisu Tart

I don’t remember the first time I had tiramisu, but I must have loved it because I’ve been slightly obsessed with it ever since. This creamy layered dessert has become pretty much the most popular Italian dessert around the world. The funny thing is – it is actually a pretty new phenomenon.

slice of tiramisu tart

There is some dispute about who invented the dessert and where, but most people agree it wasn’t really a mainstay until the 1960s, even in Italy. By the ’80s it had gone global thanks in part to a mention in the Tom Hanks/Meg Ryan flick Sleepless in Seattle. Now it is on Italian and non-Italian restaurant menus everywhere. This universal appeal also means it has been reimagined into countless versions. 

Traveling through Italy I always try tiramisu when it is on the menu. I’ve had it super creamy out of a mason jar in Rome, crunchier and nearly deconstructed in Florence, and nearly every version in between.

This tart is my own go-to when I want something a little different from the traditional. Hope you enjoy this sweet, classy treat!

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Full Tiramisu Tart

Tiramisu Tart

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 812 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Tiramisu Tart is a creamy sweet take on the classic Italian dessert loved around the world. This is great with a cup of espresso at the end of a pasta dinner . . . or as an afternoon treat like we’ve been known to eat it 🙂 


Ingredients

Scale

Crust

  • 12 ladyfingers
  • 3 Tbsp butter melted, slightly cooled
  • 2 Tbsp sugar
  • 3/4 Tbsp instant espresso powder

Filling

  • 3 egg yolks
  • 6 Tbsp sugar
  • 1/3 cup milk
  • 8 oz marscapone cheese

Topping

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla 
  • Cocoa powder

Instructions

Make the custard

  1. In a saucepan, beat the egg yoks and 6 Tbsp sugar together with a whisk. Add the milk and whisk to combine. 
  2. Heat the mixture to boiling over mediaum heat, whisking constantly. Once boiling, reduce to low heat. Boil and stir for one minute longer. Remove from the stovetop. The mixture should be thick.
  3. Pour the custard mixture into a bowl and press a piece of plastic wrap onto the surface. Refrigerate until chilled, about 1 hour.

Make the crust while the custard chills

  1. Preheat the oven to 375 degrees.
  2. Place the ladyfingers in a food processor and pulse until course crumbs. Or place in a zip top bag and use a rolling pin to crush cookies into crumbs.
  3. In a bowl, combine the cookie crumbs, melted butter, sugar and espresso powder. 
  4. Press the crumb mixture into a 9-inch tart pan with a removable bottom. I have found it easiest to place the tart pan on a pizza pan. Make sure the mixture is spread evenly across the bottom and up the sides. 
  5. Bake the crust for 6-7 minutes, until golden brown.
  6. Remove from the oven and let cool.

Finish filling and assemble

  1. Once the crust is cooled and the custard is fully chilled, remove the custard from the fridge and using a handheld mixer beat in the marscapone cheese.
  2. Pour the filling mixture into the chilled tart crust and carefully spread it to the edges. 
  3. In a chilled bowl and with clean beaters, beat the heavy whipping cream and vanilla until stiff peaks form. 
  4. Spread the whipped cream topping atop the custard filling. 
  5. Sprinkle the top of the tart with cocoa powder.
  6. Chill in the fridge an hour or two before enjoying. 

Keywords: tiramisu, Italian dessert

I might not remember the VERY first bite, but I definitely remember the first bite of Tiramisu I ever had in Italy. It might not be as classic a dish as you thought, but it is still worth indulging in while in Italia. 

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