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Mini Tiramisu Tartlets

Elegant bite-sized tarts featuring a dark chocolate espresso crust filled with creamy mascarpone mousse and dusted with cocoa.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 mini tarts
Course: Dessert, Snack
Cuisine: Italian, Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder unsweetened
  • 0.5 cup butter cold, unsalted
  • 0.5 cup powdered sugar
  • 1 egg yolk
  • 1 tsp espresso powder dissolved in 1 tsp water
Mascarpone Filling
  • 8 oz mascarpone cheese cold
  • 0.5 cup heavy cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp Marsala wine optional
Topping
  • 2 tbsp cocoa powder for dusting
  • 2 tbsp chocolate sauce or coffee syrup

Equipment

  • Mini muffin tin or tart pan
  • Food processor or mixing bowl
  • Hand mixer
  • Piping bag
  • Small sieve

Method
 

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin lightly.
  2. In a processor, pulse flour, cocoa, sugar, and salt. Add cold butter and pulse until crumbly.
  3. Add egg yolk and dissolved espresso. Pulse until dough clumps. Form into a disc and chill for 20 mins.
  4. Press 1 tablespoon of dough into each muffin cup to form a shell. Prick bottom with a fork.
  5. Bake for 10-12 minutes. Cool completely in the pan before removing.
  6. Whip heavy cream to stiff peaks in a cold bowl.
  7. In another bowl, mix mascarpone, sugar, vanilla, and Marsala until smooth. Fold in whipped cream gently.
  8. Pipe filling into cooled tart shells. Dust generously with cocoa powder and drizzle with syrup before serving.

Notes

Ensure the mascarpone is cold to prevent curdling. If you don't have a food processor, use a pastry cutter or your fingers to rub the butter into the flour.