Tiramisu Tartlets Recipe

I recently experimented with a graham cracker base, melted butter, and granulated sugar that forms the foundation of what I call mini tart pies. Rich semi-sweet chocolate mingles with a coffee-infused ganache and creamy mascarpone cream, creating an intriguing dessert that promises a delightful twist on classic flavors just perfect.

I recently tried making these Tiramisu Tartlets and they completely blew me away. I started with a crust made from 1 1/2 cups of graham cracker crumbs, 1/3 cup melted unsalted butter and 2 tablespoons of granulated sugar, which gave it the perfect buttery crunch.

Then I whipped up a rich coffee ganache using 4 oz of roughly chopped semi-sweet chocolate, 1/2 cup heavy cream, 2 teaspoons instant coffee granules and 1 tablespoon hot water. The mascarpone layer was dreamy too, blended from 8 oz softened mascarpone cheese, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract and another 1/2 cup heavy cream whipped until light.

I dusted them with cocoa powder and finished them off with some chocolate shavings. These mini tart pies are a fun twist on fancy dinner party desserts; a true elevated dessert recipe that is simple yet impressive.

Enjoy experimenting with this easy tarts recipe in your own kitchen!

Why I Like this Recipe

I love this recipe because it’s easy enough for me to follow, even when I’m in a rush and not paying full attention. I enjoy how the crunchy graham cracker crust pairs with the rich coffee ganache and creamy mascarpone—it just creates a really satisfying texture and flavor mix. I also like that it makes my kitchen smell amazing, like a mix of fresh coffee and chocolate that makes me feel cozy. And honestly, watching everything come together is just really fun; it feels like I’m creating a fancy dessert with my own two hands.

Ingredients

• Graham cracker crumbs add crunch and natural sweetness and are a good source of carbohydrates
• Unsalted butter provides rich flavor and smooth texture with essential fats that make everything tastier
• Semi sweet chocolate offers bittersweet notes along with antioxidants for a deep, interesting flavor
• Heavy cream in ganache adds creaminess and a luxurious mouthfeel even though it has a high fat content
• Mascarpone cheese gives a rich tangy creaminess full of flavor and fat that makes it special
• Instant coffee granules boost a real coffee punch that helps balance out the overall sweetness

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 4 oz semi-sweet chocolate, roughly chopped
• 1/2 cup heavy cream (for the coffee ganache)
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 8 oz mascarpone cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream (to whip into the mascarpone cream)
• Cocoa powder (for dusting)
• Chocolate shavings (optional garnish)

How to Make this

1. Preheat your oven to 350°F. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/3 cup melted unsalted butter and 2 tablespoons granulated sugar until well combined.

2. Press the mixture firmly into the bottom of your tartlet pans, making sure it covers the base evenly.

3. Bake the crusts for about 8-10 minutes until lightly toasted, then take them out and let them cool.

4. For the coffee ganache, put 1/2 cup heavy cream in a small saucepan with 2 teaspoons instant coffee granules and 1 tablespoon hot water. Warm them over medium heat until the granules dissolve.

5. Pour the hot coffee cream over 4 oz roughly chopped semi-sweet chocolate placed in a heatproof bowl. Stir until smooth and let it cool a bit.

6. Pour the coffee ganache over the baked crusts and allow it to firm up slightly.

7. In another bowl, whip 8 oz softened mascarpone cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract together until smooth.

8. In a separate bowl, whip 1/2 cup heavy cream (the one meant for the mascarpone cream) until it forms soft peaks, then gently fold it into the mascarpone mixture.

9. Spoon or pipe the mascarpone cream over the layer of coffee ganache evenly.

10. Dust the tartlets with cocoa powder and add chocolate shavings if you like, then chill them in the refrigerator for at least 3 to 4 hours before serving. Enjoy your dessert!

Equipment Needed

1. Oven
2. Mixing bowls (at least three: one for the crust, one for the coffee ganache, and one for the mascarpone cream)
3. Tartlet pans
4. Measuring cups and spoons
5. Small saucepan
6. Heatproof bowl
7. Electric mixer or whisk
8. Spatula
9. Piping bag (optional for decorating)

These are the basic tools you’ll need for this recipe.

FAQ

Tiramisu Tartlets Recipe Substitutions and Variations

• If you dont have unsalted butter, try using salted butter instead. Just watch out for extra salt in your recipe.
• For the semi-sweet chocolate, you can use dark chocolate or even milk chocolate if you prefer a different sweetness level.
• If you dont have heavy cream for the coffee ganache, whole milk or coconut cream can work as a substitute though the texture might be lighter.
• Instant coffee granules can be swapped with a shot of strong brewed espresso or coffee concentrate if needed.
• In case you dont find mascarpone cheese, blend cream cheese with a bit of heavy cream to get a similar smooth creaminess.

Pro Tips

1. Make sure you press the graham cracker crust down real firm so it doesn’t crumble when you add the ganache later. I’ve seen it happen when you’re in a rush.
2. Be extra careful with the coffee granules – stir ’em in the hot cream till they completely dissolve, or your ganache might turn out a bit gritty and overly bitter.
3. When whipping up the mascarpone cream, don’t overdo it! Overwhipping can make the cream too runny or even separate, so stop as soon as you see soft peaks form.
4. Chill the tartlets longer if you can; even an extra hour helps the layers meld together better and gives the flavors a chance to really come together.