Tart tiramisu
Makes: 32 tartellettes
  • Good to go
  • Good for freezing
Elevate your experience with a delightful twist on the traditional Italian dessert.
Elevate your experience with a delightful twist on the traditional Italian dessert.
Shelf life:
3 days
+3 Celsius
Containing: 8 Components

Biscuit cuillere

Ingredients: Biscuit cuillere

  • 12.3 oz
    egg whites
  • 8.8 oz
  • 7.1 oz
    egg yolks
  • 4.4 oz
    Flour T55
  • 4.4 oz
    corn starch

Preparation: Biscuit cuillere

  1. Whip the egg whites with the sugar.
  2. At the same time whip the egg yolks in another mixer.
  3. Sift together flour and corn starch.
  4. Mix together whipped egg yolks with meringue.
  5. Fold in the dry ingredients.
  6. Spread 1000 g in a flexipan 60 x 40 x 1cm.
  7. Bake at 180°C for 8 minutes Each sponge disc 16 g.
  8. Makes 32 pieces of 7cm diameter. 1⁄2 tray for 16 tarts.

Coffee syrup

Ingredients: Coffee syrup

  • 3.5 oz
    espresso coffee
  • 1.2 oz
    syrup 30

Preparation: Coffee syrup

  1. *The espresso is long shot water.
  2. Mix both together.
  3. (to soak 5 sponges) 25 g coffee syrup per sponge

Coffee cremeux power 41

Ingredients: Coffee cremeux power 41

Preparation: Coffee cremeux power 41

  1. Heat the coffee beans in an oven at 160°C for 3 minutes.
  2. Heat the cream and milk almost to a boil and remove.
  3. Add into the hot coffee beans.
  4. Cover with cling film and allow to infuse for 5 min.
  5. Strain the coffee beans and replace back the liquids to the initial weight.
  6. Add egg yolks and sugar and cook to 85°C.
  7. Remove from heat and add the gelatin mass.
  8. Pour the chocolate and incorporate.
  9. Then add the butter and incorporate with the blender.
  10. Pour in a mold with 8cm cavities and freeze. Approx 16 tarts, each of 65 g coffee cremeux.

Cocoa sable for 1 sheet 60x40 CM

Ingredients: Cocoa sable for 1 sheet 60x40 CM

  • 5.3 oz
  • 0.9 oz
  • 2.6 oz
    icing sugar
  • 15.4 gr
  • 0.9 oz
    ground almonds
  • 8.8 oz
  • 0.2 oz
    baking powder
  • 2.4 oz

Preparation: Cocoa sable for 1 sheet 60x40 CM

  1. In a mixer soften the butter and vanilla.
  2. Add the dry ingredients together until a becomes crumbly in texture and when pressing into your hand should stick together.
  3. Finally add the eggs and mix until you form the a dough.
  4. Sheet the dough between guitar sheets 2-3mm.
  5. Allow it to rest for a couple of hours before baking.
  6. Place the dough between perforated silpat.
  7. Bake for 15 minutes at 160°C.
  8. Each tart is 25 g baked.
  9. Makes 16 pieces.

Mascarpone whipped cream

Ingredients: Mascarpone whipped cream

  • 1.0 lb
    Cream 35 %
  • 1.0 lb
  • 3.2 oz

Preparation: Mascarpone whipped cream

Whip all together.

Dark glaze

Ingredients: Dark glaze

Preparation: Dark glaze

  1. Prepare the gelatin mass.
  2. In a saucepan add the first group of ingredients.
  3. Bring to 104°C.
  4. Remove from heat and add condensed milk and gelatine mass and mix.
  5. Then pour the chocolate and blend.
  6. Allow it to rest overnight. Use it at 31 to 28°C



Ingredients: Decoration

  • 1 piece(s)
    Dark chocolate disc
  • 1 piece(s)

Assembling instructions

  1. Apply dark chocolate 3 g into the 25 g tart shells to seal them from the humidity.
  2. Soak with 25 g coffee syrup the 16 g sponge disc and place it into the tart shells.
  3. Top with the 80 g glazed cremeux.
  4. Add the chocolate disc (1.5 g) on top and garnish with 15 g mascarpone whipped cream.
  5. Decorate with 3g Mona Lisa blossoms on the sides and one mocha bean on top.
  6. Dust with a mix of cacao powder and snow icing sugar.

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