Tiramisu Tart

And Breathe! If you’re making this, there is every possibility you have the rare chance to enjoy some child free baking! As much as I love baking with the kids I’m not denying that when I get the kitchen to myself it’s actual bliss! No peeling little hands away from the gas hob taps. No stepping in butter. No brushing flour out of my hair for the rest of the day.

This Tart is born out of my love of tiramisu and sweet buttery pastry. Its not as complex as many tarts but has a bit more going on than a chilled tirimisu. The coffee and booze make it a perfect after dinner dessert rather than a daytime coffee/tea cake but, really, when isn’t there a good time for pastry?

Also just a brief disclaimer this is in no way a traditional Italian pudding- its my own spin on the classic and probably a million miles from what you might enjoy with a glass of Prosecco in an authentic restaurant.
Ingredients

For the Pastry

• 350g Plain Flour
• 175g Butter
• 125g Sugar
• 1 egg
• 3-5 Tablsepoons cold water

For the Chocolate Ganache layer

• 150g dark Chocolate- broken into pieces
• 150ml Double Cream

For the sponge layer

• 200g Sponge fingers or savoiardi biscuits
• 50ml Amaretto or Marsala Wine
• 150ml strong black coffee or espresso- sweetened to taste

For the topping

• 300ml Double Cream
• 250g Mascapone Cheese
• 3 tablespoons icing sugar
• a little cocoa powder to dust

You will need a 20cm loose bottom tart tin or quiche dish (non stick or well greased), baking beans and a sheet of baking paper.

Preheat the oven to 180C Gas Mark 4

To make the pastry

Rub the butter into the flour until it resembles breadcrumbs.

Stir in the sugar and egg and mix together to form a firm dough. Add the water a tablespoon at a time, if the dough is still on the dry and crumbly side.

Pop into a bowl and chill in the fridge for about 30 minutes.

Roll the pastry out to 2-3mm (about the thickness of a pound coin) and press into the tart dish.

Cover with a sheet of baking paper and fill with the baking beans.

Bake for 20 minutes or until the visible edges are a deep gold colour.

Allow to cool completely before removing from the tin.

For the Chocolate ganache layer

Pour the cream into a jug and microwave for 40 seconds-1 minute or until boiling.

Add the chocolate and mix well until the chocolate is fully melted and you have a thick shiny ganache.

Spread the ganache over the base of the tart and pop in the fridge to set while you prepare the next layer.

For the boozy layer

Break up the biscuits/sponger fingers and place in a bowl. pour over your chosen booze and coffee and mix well. Allow to soak for 10 minutes before poring onto the ganache layer.

For the creamy topping

Using an electric whisk or mixer whip the double cream, icing sugar and mascarpone together until thick and creamy. Ideally you want the mixture to hold a peak when you pick the beater up.

Transfer into a piping bag fitted with an open star nozzle and pipe rounds of cream on top of the coffee layer until it’s all been used. If you’re not confident with piping this will still look beautiful spooned over the top and dusted with cocoa powder.