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Tiramisu Tart

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This tiramisu tart recipe is creamy and rich in coffee flavor, definitely the best coffee tart!

We were so excited for this tiramisu tart video to come out! This incredible coffee tart is an explosion of deliciousness and coffee flavor with every bite! It really feels like you are eating a classic Italian tiramisu.

This delicious french tart is made of a tasty cocoa shortcrust (or chocolate shortcrust), soft and fluffy coffee almond cream, creamy and intense coffee praline paste, and smooth coffee mascarpone chiboust cream. 

We love to share French pastry recipes and can't wait for you to try this one out! 

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 40 mins / Cook time: 35 mins / Servings: 6 tarts

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Coffee Hazelnut Praline Paste

1.7 oz (50g) - Hazelnuts

0.45 oz (13g) - Coffee

1.7 oz (50g) - Xylitol

1 pinch - Sea salt flakes

1.7 oz (50g) - Almond butter

Chocolate Crust

4.6 oz (130g) - Butter

2.8 oz (80g) - Xylitol

1 pinch - Sea salt

1 - Egg

6.25 oz (180g) - Flour

1 oz (30g) - Almond flour

0.7 oz (20g) - Cocoa powder

Coffee Almond Cream

1.7 oz (50g) - Butter

1.4 oz (40g) - Xylitol

1.7 oz (50g) - Almond flour

1 tsp (8g) - Coffee extract

1 - Egg

Coffee Mascarpone Chiboust Cream

0.42 oz (12ml) - Water

¾ tsp (2g) - Gelatin powder

2 - Eggs

0.5 oz (15g) - Xylitol

0.5 oz (15g) - Corn starch

5 oz (140ml) - Milk

1 tsp (8g) - Coffee extract

2.6 oz (73g) - Xylitol

5.6 oz (160g) - Mascarpone

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Coffee Hazelnut Praline Paste

1 - Add the hazelnuts, xylitol, and coffee beans to a saucepan (or like us a saucier pan) and place over medium heat. Then, cook for about 5 minutes while stirring continuously using a silicone spatula

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

2 - Transfer the caramelized nuts to a silicone mat and let them cool at room temperature. 

3 - Once completely cooled, transfer the nuts into a food processor and add the sea salt flakes and almond butter to it. Then, put the lid on and blend for a few minutes until completely smooth. 

Tip: Here, we are using the excellent Breville Sous Chef food processor.

4 - Next, transfer the coffee praline paste into a piping bag and fill up 6 semi-sphere silicone molds with it. Transfer the molds to the freezer for at least 6 hours. 


Chocolate Crust

1 - Add the butter, xylitol, and sea salt to a stand mixer bowl and mix together using the paddle attachment until creamy.

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

2 - While continuously mixing, add the egg and mix until combined. 

3 - Add the flour, almond flour, and cocoa powder to the bowl and mix until just combined. 

4 - Separate the dough into 2 equal pieces of dough and place each one between two sheets of parchment paper. Roll them out thinly using a rolling pin, transfer them to a baking tray and then in the fridge for about 15 minutes. 

5 - After 15 minutes, remove the top parchment paper sheet and use a cookie cutter to cut the disks that will be used for the bottom of the tarts. Cut strips using the back of a pairing knife and a ruler. Place the parchment paper back on top of the dough, transfer to a baking tray, and refrigerate for 30 minutes. 

6 - Preheat your oven at 330°F (165°C).

7 - Once chilled, remove the top parchment paper and use an offset spatula to unstick the dough from the other parchment paper. Start molding the tarts by placing the strips into the sides of the tart rings. Press gently and cut the excess dough using a sharp knife.

Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

8 - Transfer the tart to a baking tray lined with parchment paper. Place the base of the tarts inside the tart rings and press the dough from the center to the sides of the tart. Then, dig small holes in the bottom of the tarts with a fork and transfer them to a 330°F (165°C) oven to bake for about 15 minutes.

9 - Once baked, let them cool for a couple of minutes and make the almond cream.


Coffee Almond Cream

1 - Add the butter to a stand mixer bowl and microwave it for about 20 seconds. 

2 - Add the xylitol, almond flour, and coffee extract to the bowl and whisk until homogeneous and fluffy.

Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design. 

3 - Add the egg and whisk until light and fluffy. Then, transfer the almond cream to a piping bag and fill up the tart crusts halfway with it. 

4 - Transfer the tarts back into the oven and bake for about 15 minutes. Once ready, let cool completely, remove the tart ring, and set aside. 


Coffee Mascarpone Chiboust Cream

1 - Pour the gelatin powder over the water, stir to combine and set it aside to bloom. 

2 - Next, separate the eggs into 2 mixing bowls, and set the whites aside. Then, add the 0.5 oz (15g) of xylitol and cornstarch to the yolks and whisk until smooth and well combined. 

3 - Pour the milk and coffee extract into a saucepan and bring it to a boil. Next, pour over the yolk mixture and whisk rapidly to temper the eggs. 

4 - Pour everything back into the saucepan and slowly bring the custard to a boil while continuously whisking, using a silicone whisk.

5 - Next, microwave the gelatin for about 10 seconds (or until fully melted), pour over the cooked custard, and whisk until homogeneous. Transfer the custard into a food container and refrigerate for about 2 hours. 

6 - After 2 hours, start whipping the egg whites like a French meringue. When the whites turn foamy and pale, slowly add the 2.6 oz (73g) of xylitol while continuously wishing. Then, keep whisking until stiff peaks.

7 - Next, transfer the chilled custard to your stand mixer bowl and smoothen the texture by mixing on medium speed with the whisk attachment. 

8 - Add the mascarpone and whisk on high speed for a couple of seconds until well combined. 

9 - Finally, add the meringue to the custard and slowly whisk until well combined. Then, transfer to a pipping bag. 

Finishing the Tiramisu Tarts

1 - Unmold the frozen praline paste and place them in the center of each tart crust.

2 - Next, pipe a dome of chiboust cream over the praline paste and slightly tap the tarts on the counter to smooth the cream.

3 - Finally, sprinkle some cocoa powder over each tart using a sieve and place them in the refrigerator for at leat 1 hour before tasting.

4 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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