Tiramisu Tarts

Updated at: Mon, 05 Aug 2024 16:18:57 GMT

Step 1

In a bowl, mix the flour, almond powder, and powdered sugar.

Step 2

Create a well in the center, add the egg, and mix on low speed. You can also knead the dough by hand.

Step 3

Add the soft butter and knead again for 1 to 2 minutes until the butter is well incorporated.

Step 4

Form the dough into a ball and lightly flatten it on a floured surface.

Step 5

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 6

Beat the 3 egg yolks with 70g (1/3 cup) of sugar until the mixture turns pale.

Step 7

Add the mascarpone and whisk again. Set aside.

Step 8

In a separate bowl, whisk the 3 egg whites with a pinch of salt. Gradually add the 30g (2 tbsp) of sugar and continue whisking until you achieve a meringue-like texture.

Step 9

Gently fold the meringue into the mascarpone mixture and refrigerate.

Step 10

Preheat your oven to 180°C (350°F). On a floured surface, roll out the pastry dough to about 1cm (1/3 inch) thick. Use a cookie cutter or tartlet mold of your choice to shape the dough. For a unique look, you can use flower-shaped cutters and place the dough in muffin tins for baking.

Step 11

Prick the tartlet shells with a fork and bake at 180°C (350°F) for about 10-15 minutes, or until they are golden brown. Remove from the oven and let them cool completely.

Step 12

Melt the dark chocolate in the microwave or a double boiler, then spoon a teaspoon into the bottom of each tartlet. Chill in the refrigerator for about 10 minutes.

Step 13

Once the chocolate has set, fill the tartlets with the mascarpone cream. Refrigerate for 2 to 3 hours, or ideally overnight.

Step 14

Before serving, dust the top with unsweetened cocoa powder. Enjoy!

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