Eggless Tiramisu Chocolate Tart

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Eggless Tiramisu Chocolate Tart … simple pantry ingredients make this refreshingly delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone. This one turned out really well, and is our current favourite, after all coffee in desserts are something we all love at home.

I never tire of tarts as a dessert option and at the risk of repeating myself, I find them to be very underrated and not made often enough. This is a quick and easy option for a rather special dessert with staple pantry ingredients.

Add chocolate to it and now you’re talking. The layered Eggless Coffee & Vanilla Bean Cake above is a perfect example of how good the pairing can be. I took it forward with this Eggless Tiramisu Chocolate Tart., a really wonderful take on the Italian classic, one that is indulgent good. With high fat cream hard to come by on the Indian subcontinent, yes despite us being a ‘dairy’ country, I’ve worked for long to create a stabilized cream.

This works really well for me, one I use quite often now. It’s basically a combination of low fat cream / 25% fat cream, cornflour and agar agar, a mix that is simmered over very low heat to activate the agar agar. I’ve now switched to heating it in the microwave in 15-30 second bursts since it helps me control the heat else the cornflour tends to catch the bottom of the pan if left unattended. Sometimes I add in some clarified butter/ghee as I’ve done in this tarts coffee cream filling and OH MY, did it turn out delicious!

This Eggless Tiramisu Chocolate Tart comes together pretty quickly and deliciously. It’s great even without the mascarpone piping on top, but well, you know, tiramisu tastes great with mascarpone, so why not! Oh, and there’s a recipe for mascarpone on the blog here if you need to make it from scratch.

Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.

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Prep Time 1

Cook Time 14

Course Dessert

Cuisine Italian

Servings 6 people

Ingredients

Tart base

150 g digestive biscuits
60 g clarified butter/ghee melted, cooled

Chocolate filling

115 g cream 25% fat cream
100 g 54% dark chocolate chopped
1 tsp coffee powder

Coffee cream filling

300 ml cream 25% fat cream
50 g clarified butter/ ghee
1 1/4 tsp agar agar powder
1 tbsp cornflour
65 g sugar
1/2 tsp coffee extract {or instant coffee}
1/2 tsp vanilla extract

6 digestive biscuits, whole

50ml strong coffee with 1 tbsp Kalhua {or just strong coffee}

Cream topping

300 g mascarpone
25 g icing sugar

Cocoa powder to dust over

Instructions

Tart base -8”

Place digestive biscuits in a processor and blend to a fine meal. Stir in melted clarified butter/ghee.
Work up the sides of a tart tin, then press firmly to make the base.
Place in the freezer for an hour while you make the chocolate and cream filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Chocolate filling

Heat the cream to almost boiling. Add the chocolate and coffee and leave covered for 15-20 minutes until the chocolate softens. Whisk until smooth.

Coffee cream filling

Whisk together all the ingredients in a glass bowl.
Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 4-5 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
Note: You can also make this on the stove top. Stir constantly.

Cream topping

Gently mix the mascarpone and icing sugar until smooth. Don’t overmix.
Assembly
Gently pour the chocolate filling over the base of the chilled tart base and spread to cover base. Top with a circle of whole digestive biscuits. Moisten the biscuits with the coffee-Kahlua mix, then pour over the cool coffee cream.
Leave to set in the fridge overnight.
Pipe over with the mascarpone and dust with cocoa powder
{Note: The potency of agar agar sometimes differs across brands and/or in warmer temperatures.}