Serves 4
Calories: 711kcal
Carbs: 45g
Fat: 56g
Protein: 8g
A delicious, rich tiramisu, but on a crunchy tart base.. So good, it's bad!
INGREDIENTS
125g plain flour
55g Cold, salted butter, cubed
2–3 Tbsp cold water
100g White chocolate
250g Marscapone cheese
1 Tsp instant coffee
1/4 Cup cocoa
25g white chocolate
1/4 cup Double cream
1/4 Tsp vanilla bean paste
INSTRUCTIONS
Shortcrust pastry
To make the pastry, in a bowl- add the flour, cold butter & water. Mix with your fingers to form a dough.
Once formed, allow the dough to rest, cling film & place in the fridge for 1/2 an hour or more.
On a lightly floured surface gently roll out the pastry dough to fit the 3 inch tins.
Gently ad dthe dough to the tart tins and push your fingers to raise the edges of the tin slightly. Add baking beans for weight & blind bake.
Bake for 10- 15 or until lightly golden.
Remove from the heat & allow the tart shells to cool completely.
Tiramisu Ganache
In a bain-marie, over a medium-low heat- melt the white chocolate.
Remove from the heat, add the Tsp of instant coffee & the marscapone cheese. Mix until fully dissolved.
Place in a bowl, and set aside.
ASSEMBLY
Melt the 25g white chocolate in bain-marie. Spread a thin layer of the chocolate over the cold tart base.
(This will stop the ganache from soaking into the pastry).
Allow the white chocolate to cool completely.
Add a layer of the tiramisu ganache until its at the same height of the tart shell edge.
Allow the ganache layer to cool completely. Place the tart shells in the fridge to harden.
Whip the cream with the vanilla bean paste (30 seconds- 1 minute).
Use a piping tube to decorate the tart.
Sieve a little cocoa powder over the tarts. Serve chilled & enjoy!
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