Eggless Tiramisu Tart

Our family loves the Italian dessert Tiramisu so I thought of replicating the flavors of tiramisu in tart form.  This Eggless Tiramisu Tart recipe is built on the concept of Brown Butter Chocolate Tart recipe that I have shared earlier.  The chocolate ganache in the tart is flavored with instant coffee as the ladyfingers (Italian cookies) in the classic tiramisu are dipped in espresso. The tart is then topped with mascarpone whipped cream and dusted with cocoa powder. All the flavors of a classic tiramisu but in a tart form!

There are very few ingredients used to make this Eggless Tiramisu Tart, so make sure you use the best quality ingredients, especially chocolate. 

Steps to make Eggless Tiramisu Tart

Make the Brown Butter Crust

The crust for this Eggless Tiramisu Tart is a shortbread type of crust, so very buttery.  I have taken it a step further and used brown butter to make it, giving it a nice nutty flavor.  There is no rolling involved, just use your clean fingertips to distribute the dough over the tart shell evenly.  The tart shell is baked in the oven and cooled completely before filling it with Mocha ganache. This is the tart pan I use .

1. Butter starts to melt
2. Butter starts to brown
3. Stage of browning where we need to turn the heat off
4. Dough for the tart

Mocha ganache filling

There are only 4 ingredients used to make the filling so make sure you use the best, especially the chocolate! I have used semi sweet chocolate in this recipe- 60-65%.  If you are a dark chocolate lover, feel free to use a higher cocoa percentage.  Once the ganache is prepared, immediately pour it into the cooled crust.  If you wait, the ganache will thicken. 

One tip for the ganache– once you bring all the ingredients together and if you are having a hard time melting the last remaining chocolate or butter pieces, just microwave the ganache mix for 30 seconds.  Do not microwave for any longer than 30 seconds before stirring.

Decoration and Topping

Tiramisu classically has a mascarpone cream layer so the topping for the Tiramisu Tart is a mascarpone whipped cream.  Mascarpone cream is an Italian cheese and has a cream cheese like texture but is sweet and not tart.  It is easily available in all grocery stores. The mascarpone whipped cream lightens up the intense chocolate/mocha flavor of the tart. 

To decorate the tart with the mascarpone whipped cream, you can simply spread the cream with a spatula on the tart OR you can use a piping tip to pipe concentric circles of design all around the tart.  This is the piping tip I used but if you want to invest in a good starter set that is not too expensive, this is the piping tip set I would recommend.

Why should you make Eggless Tiramisu Tart?

Perfect tart for Chocolate and Tiramisu lovers.

No rolling involved to make the crust for the tart.

Easy to make and can be made in advance.

Showstopper dessert for a gathering at home or to take to a potluck.

If you like chocolate desserts, you have to try my recipe for the easiest Vegan Chocolate Cake ever!

Tiramisu Tart- Eggless Tiramisu in tart form

Flavors of classic Italian dessert Tiramisu in tart form

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Recipe by Divya Jhaveri

5 from 8 votes

Course: DessertDifficulty: Medium

Servings

12

servings

Prep time

45

minutes

Cooling time

4 hours

Baking Time

15 minutes

Ingredients

• Crust

• 4 ounces unsalted butter, cut into pieces

• 1 1/4 cup All purpose flour

• 1/4 teaspoon salt

• 1 tablespoon neutral tasting oil

• 2 tablespoons sugar

• 3 tablespoons water

• Mocha Ganache Filling

• 9 ounces good quality chocolate chips

• 1 tablespoon instant coffee

• 1 cup Heavy whipping cream

• 1 tablespoon unsalted butter

• Mascarpone Cream Topping

• 4 ounces Mascarpone cream

• 1 cup Heavy Whipping cream

• 1/4 cup Powdered/Confectioners Sugar

• 1/4 teaspoon vanilla extract

• Decoration

• 1 tablespoon cocoa powder

Method

• In a wide pan heat butter pieces over medium heat. The butter will melt and start to foam. You will see some brown pieces at the bottom of the pan. When the butter starts to brown, turn off the heat. Add oil, sugar, salt and water to the melted butter. Stir to combine and now add the flour. Use a large spoon to bring the dough together.
• Using a 9 inch removable bottom tart pan, press the dough evenly in the pan. Your clean fingers are the best tools for the job. Once the dough is evenly pressed, prick the dough with a fork all over. Bake in a pre-heated 375 F oven for 15 minutes. Cool completely before filling.
• To make the Mocha ganache filling, chop the chocolate in small pieces using a serrated knife or use chocolate chips. Add instant coffee to the chocolate in a bowl. Heat cream till it’s very hot but NOT boiling. Pour the hot cream over the chocolate in a bowl. Make sure all the chocolate is covered with the hot cream and let it sit for 2-3 minutes. Then start mixing the chocolate with a spoon. After a few minutes of mixing the chocolate will change color and become glossy. Add butter and further mix till the butter is incorporated.
• Immediately pour the ganache in the cooled tart shell. Place in the fridge to cool for 3-4 hours. To remove the tart from the pan, take a sturdy wide mouth glass and place the tart in the center of the glass. Now push down the sides of the pan and it will drop down. The tart will remain on the removable bottom. Place the tart with the bottom on a cake stand or any serving dish of your choice.
• Using a stand or hand held mixer using the whisk attachment, whip the mascarpone cheese until it is creamy. Add the confectioner’s sugar and vanilla and whip some more. Now add streams of whipping cream down the sides of the bowl. This will avoid any splatters. Scrape the bowl down as needed. Whip until stiff peaks form.
• To decorate the tart with the mascarpone whipped cream, you can simply spread the cream with a spatula on the tart OR you can use a piping tip to pipe concentric circles of design all around the tart. Dust cocoa powder on the frosting using a fine mesh sieve. Refrigerate and remove half an hour prior to serving.

Recipe Video

Tips

• Tip for the ganache– once you bring all the ingredients together and if you are having a hard time melting the last remaining chocolate or butter pieces, just microwave the ganache mix for 30 seconds.  Do not microwave for any longer than 30 seconds before stirring.