Tiramisu Tart Recipe: A Classic Italian Dessert with a Crisp, Modern Twist.

Tiramisu has a way of making people nostalgic. For many of us, it’s tied to restaurant dinners, special occasions, or that one person who always volunteered to bring dessert. This tiramisu tart recipe takes everything people love about the traditional Italian classic—coffee-soaked layers, creamy mascarpone, and a cocoa finish—and gives it a slightly cleaner, more structured form.

Instead of soft ladyfingers stacked in a dish, this version uses a crisp tart crust that holds its shape beautifully. The result is a dessert that slices neatly, travels well, and still delivers the familiar flavors that make tiramisu so comforting. It’s ideal when you want something elegant but not fussy, and it works just as well for a dinner party as it does for a quiet weekend treat.

This tart keeps the spirit of tiramisu intact while offering a fresh way to serve it, especially if you enjoy desserts that balance richness with texture.

Ingredients

This tiramisu tart is made in three stages: the crust, the espresso layer, and the mascarpone filling. Each part is straightforward and uses familiar ingredients.

For the Tart Crust

1 ¼ cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon fine sea salt
½ cup unsalted butter, cold and cut into cubes
1 large egg yolk
1–2 tablespoons cold water, as needed

For the Espresso Soak

¾ cup freshly brewed espresso or strong coffee, cooled
2 tablespoons coffee liqueur (optional)
1 tablespoon sugar

For the Mascarpone Filling

1 cup heavy cream, cold
8 ounces mascarpone cheese, cold
⅓ cup powdered sugar
1 teaspoon vanilla extract

For the Topping

Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)

Instructions

Prepare the Tart Crust

In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and work them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with a few larger pieces remaining.

Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough begins to come together. If it feels dry, add more water a teaspoon at a time. The dough should be soft but not sticky.

Form the dough into a flat disc, wrap it tightly, and refrigerate for at least 30 minutes. Chilling helps prevent shrinkage and keeps the crust crisp.

Roll the chilled dough out on a lightly floured surface into a circle about 11 inches wide. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the edges. Trim excess dough and prick the base lightly with a fork.

Refrigerate the crust for 15 minutes while you preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, then bake for another 10–12 minutes until lightly golden. Let the crust cool completely.

Make the Espresso Soak

In a small bowl, stir together the cooled espresso, sugar, and coffee liqueur if using. Mix until the sugar dissolves. Set aside. This soak adds depth without overpowering the mascarpone layer.

Prepare the Mascarpone Filling

In a mixing bowl, whip the cold heavy cream until soft peaks form. Be careful not to overwhip—it should still look smooth and pliable.

In a separate bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula and light strokes to keep the filling airy.

Assemble the Tiramisu Tart

Using a pastry brush or spoon, lightly brush the cooled tart crust with the espresso soak. Don’t oversaturate—the goal is flavor, not sogginess.

Spread the mascarpone filling evenly over the crust, smoothing the top with an offset spatula. Refrigerate the tart for at least 4 hours, or until fully set.

Just before serving, dust the top generously with unsweetened cocoa powder. Add dark chocolate shavings if desired.

Flavor & Texture Notes

This tiramisu tart offers a clear contrast of textures. The crust is crisp and lightly sweet, providing a firm base that holds its shape when sliced. The espresso soak brings bitterness and warmth without overwhelming the dessert.

The mascarpone filling is smooth, light, and creamy, with a gentle sweetness that lets the coffee and cocoa stand out. The cocoa powder adds a dry, slightly bitter finish that keeps each bite balanced rather than heavy.

Served chilled, the tart feels composed and refreshing, even though it’s rich in flavor.

Tips & Variations

If you prefer a deeper coffee flavor, add an extra tablespoon of espresso to the soak, but keep it restrained to avoid a soggy crust.

For an alcohol-free version, simply omit the coffee liqueur. The tart will still have plenty of character from the espresso.

Chocolate lovers can add a thin layer of melted dark chocolate to the cooled crust before brushing on the espresso. Let it set before adding the filling—this also creates a moisture barrier.

If mascarpone is unavailable, full-fat cream cheese can be used, but let it soften slightly and beat until completely smooth before folding in the cream.

To make individual servings, press the crust into small tart pans and adjust the baking time slightly.

Storage & Make-Ahead

This tiramisu tart is best made a day ahead, as the flavors improve with time. Keep it covered in the refrigerator for up to 3 days.

Avoid dusting with cocoa until just before serving, as it can absorb moisture and darken over time.

The tart does not freeze well due to the mascarpone filling, which can lose its smooth texture when thawed.

Serving Suggestions

Serve the tart chilled, sliced with a sharp knife cleaned between cuts for neat edges. It pairs naturally with coffee or espresso, but it also works well with lightly sweetened whipped cream on the side.

For a more formal presentation, add a few chocolate curls or a light dusting of cocoa around the plate.

This tart fits beautifully into a dessert table alongside fresh fruit or simple cookies.

FAQ

Can I use store-bought crust?

Yes, though a homemade crust offers better texture and flavor. If using store-bought, choose one that’s sturdy and not overly sweet.

Why is my filling too soft?

This usually means the cream was overmixed or the tart hasn’t chilled long enough. Make sure the cream is whipped to soft peaks and allow sufficient refrigeration time.

Can I make this without espresso?

Strong brewed coffee works well, but espresso provides a more concentrated flavor. If using coffee, reduce the liquid slightly.

How do I prevent a soggy crust?

Brush the espresso lightly and make sure the crust is fully cooled before assembling. Adding a thin chocolate layer also helps.

Is this tart very sweet?

No. The sweetness is moderate and balanced by coffee and cocoa. If you prefer less sweetness, reduce the powdered sugar slightly.

Conclusion

This tiramisu tart recipe offers a thoughtful way to enjoy a familiar dessert in a new format. It respects the original while adding structure and ease, making it practical for home cooks who want reliable results.

Once you’ve made it, you’ll likely find yourself returning to it for gatherings, holidays, or simply because it keeps so well in the fridge. It’s calm, classic, and quietly impressive—the kind of dessert that doesn’t need much explanation once it’s on the table.