Tiramisu Custard Tart Recipe

Learn how to make this show-stopping homemade Tiramisu Custard Tart combining the best Italian and French pastry techniques. This foolproof recipe transforms classic tiramisu flavors into an elegant tart with a buttery shortcrust, espresso-soaked sponge fingers, and silky mascarpone custard.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

35 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">90g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">100g ladyfinger biscuits (savoiardi)</li><li class="ingredients-single-item">100ml strong espresso, cooled</li><li class="ingredients-single-item">30ml coffee liqueur (Kahlúa or Tia Maria)</li><li class="ingredients-single-item">400g mascarpone cheese, room temperature</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp unsweetened cocoa powder, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until it resembles fine breadcrumbs (or pulse in a food processor). This technique creates small pockets of butter that will expand during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar and salt. Add the egg yolk and enough cold water to bring the dough together into a ball. The coldness helps prevent gluten development, keeping your pastry tender. Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Trim the excess and prick the base with a fork. Rest in the fridge for another 15 minutes - this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is golden and crisp. The initial blind bake with weights prevents the pastry from puffing up. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the cooled espresso with the coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture - about 1-2 seconds per side. Don't soak them too long or they'll become mushy. Arrange them in a single layer over the base of the cooled tart shell, breaking pieces to fit if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the mascarpone custard, beat the mascarpone in a large bowl until smooth. In a separate bowl, whip the double cream with half the sugar until it forms soft peaks - be careful not to overwhip, which can cause graininess. Fold the whipped cream gently into the mascarpone using a spatula with a cutting motion to maintain airiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In another bowl, whisk the eggs with the remaining sugar and vanilla until pale and increased in volume. This creates a light, airy mixture that gives the filling its mousse-like texture. Gently fold this into the mascarpone mixture until just combined - overmixing will deflate the air bubbles you've worked to create.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the mascarpone filling over the coffee-soaked ladyfingers, smoothing the top with an offset spatula. Refrigerate for at least 4 hours or preferably overnight to allow the custard to set properly and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. For the most attractive finish, hold the sieve high above the tart to create an even, light dusting. Slice with a warm, clean knife for the neatest portions, wiping the blade between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tiramisu Custard Tart?

This elegant dessert requires plain flour, cold unsalted butter, icing sugar, eggs, ladyfinger biscuits, espresso, coffee liqueur, mascarpone cheese, double cream, caster sugar, vanilla extract, and cocoa powder for dusting. All ingredients combine to create the perfect Italian-French fusion.

How to cook Tiramisu Custard Tart at home?

Learn how to cook Tiramisu Custard Tart by making a buttery shortcrust pastry, blind baking until golden, then arranging coffee-soaked ladyfingers on the base. The filling combines whipped mascarpone, double cream and eggs for a silky custard. After refrigerating to set, dust generously with cocoa powder before serving.

Can I make a Tiramisu-inspired dessert without alcohol?

Absolutely! Simply omit the coffee liqueur and use additional espresso or coffee instead. For extra flavour, add a tablespoon of vanilla extract or a dash of almond extract to the coffee mixture for dipping the ladyfingers. The dessert will still have all the classic tiramisu flavour.

What's the secret to achieving the perfect mascarpone custard texture?

The secret lies in proper temperature and technique. Ensure your mascarpone is at room temperature to prevent lumps, fold whipped ingredients gently to maintain airiness, and never overmix. Allow ample refrigeration time (at least 4 hours) for the custard to set properly.

How far in advance can I prepare this coffee-infused tart?

This dessert actually improves with time! You can prepare it up to 48 hours ahead, keeping it refrigerated. Add the cocoa powder dusting just before serving to prevent it from absorbing moisture. The flavours will develop and meld beautifully during this resting period.

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