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Chocolate Espresso Tiramisu Tart

Lisa Flinn
This irresistible Chocolate Espresso Tiramisu Tart is a fun twist on the traditional tiramisu dessert! It features an espresso scented ladyfinger cookie crust, an espresso chocolate ganache filling and a creamy mascarpone topping! It's also the perfect dessert to make ahead!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, Italian
Yields 8 to 10 Servings

INGREDIENTS

Ladyfinger Cookie Crust

  • 2 Cups (167g) Ladyfinger Cookie Crumbs
  • 6 to 7 Tablespoons (85g to 98g) Unsalted Butter melted
  • 2 Tablespoons White Sugar
  • ¾ Teaspoon Fine Espresso Powder

Espresso Chocolate Filling

  • 10 Ounces (283g) 60% Bittersweet Chocolate Bars finely chopped
  • 1 ¼ Cups (284g) Heavy Whipping Cream
  • 2 Teaspoons Fine Espresso Powder
  • 1 Teaspoon Vanilla Paste or Extract
  • 2 Tablespoons (28g) Softened Unsalted Butter see note below

Mascarpone Cream Topping

  • 8 Ounces (227g) Mascarpone Cheese cold
  • ¼ Cup (29g) Powdered Sugar
  • 1 Teaspoon Vanilla Paste or Extract
  • 1 Cup (227g) Heavy Whipping Cream cold

Instructions
 

  • Preheat Oven - Set a rack in the center of the oven and preheat to 350ºF (180ºC).
  • Make the Crust - Finely pulse ladyfingers in a food processor fitted with an 'S' blade. Add white sugar and espresso powder and pulse until combined. Then pulse in the melted butter. The mixture should be able to hold when squeezed together. If needed, add more melted butter.
    2 Cups (167g) Ladyfinger Cookie Crumbs
    2 Tablespoons White Sugar
    ¾ Teaspoon Fine Espresso Powder
    6 to 7 Tablespoons (85g to 98g) Unsalted Butter
  • Bake Crust - Transfer the crumbs to your 9-inch (23 cm) tart pan with a removable bottom. Using a small round measuring cup or cup, firmly press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes and allow the crust to cool in the tart pan on a wire rack.
  • Make Espresso Ganache Filling - Finely chop the chocolate bars and transfer to a heatproof bowl, along with the espresso powder. Heat heavy cream in a small saucepan just until simmering, about 180ºF (82ºC). Then pour hot cream over the chocolate and espresso powder and let stand, untouched for 4 to 5 minutes. Gently mix to combine, then stir in room temperature butter (if using) and vanilla.
    10 Ounces (283g) 60% Bittersweet Chocolate Bars
    1 ¼ Cups (284g) Heavy Whipping Cream
    2 Teaspoons Fine Espresso Powder
    2 Tablespoons (28g) Softened Unsalted Butter
    1 Teaspoon Vanilla Paste or Extract
  • Chill Tiramisu Tart - Pour the filling into your baked tart shell and chill in the fridge for 1 to 2 hours or for up to 3 days. Cover if chilling for a longer period.
  • Make Mascarpone Topping - Add mascarpone cheese, powdered sugar and vanilla into a large bowl. With a hand-held mixer, whisk until combined. With the mixer on medium speed, slowly add heavy cream to the mascarpone mixture and whisk until you reach stiff peaks.
    8 Ounces (227g) Mascarpone Cheese
    ¼ Cup (29g) Powdered Sugar
    1 Teaspoon Vanilla Paste or Extract
    1 Cup (227g) Heavy Whipping Cream
  • Decorate & Serve - Transfer mascarpone topping to a piping bag fitted with a star tip or to a freezer bag with the tip cut off. Pipe the topping in a decorative pattern, sprinkle with cocoa powder and enjoy!

Notes

Softened Butter for Ganache - This is optional. I added a bit of softened butter to make it more rich, but you can omit it if you'd like.
Storage - Store in an airtight container in the fridge for up to 4 days. Serve cold or allow to come to room temperature before serving.
Keyword chocolate coffee tart, chocolate espresso tart, chocolate tiramisu tart, coffee chocolate tart, espresso chocolate tart, espresso mascarpone tart, mascarpone coffee tart, mascarpone espresso tart, tiramisu, tiramisu tart
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