Eggless Tiramisu Chocolate Tart
Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.
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.}