This tiramisu tart features a sweet pastry base, a decadent layer of silky chocolate mascarpone, and a piped topping of just-sweet-enough coffee mascarpone. Dusted with a layer of cocoa powder, it hits all the essential flavors of a tiramisu.

This tiramisu tart is a sweet take on the classic Italian dessert loved by many. If you love the combination of rich dark chocolate, mascarpone and coffee, you will love this tiramisu tart. It’s a delicious combination of the classic tart and tiramisu.


For this recipe you will need a tart tin. I used 23cm tart tin with a removable base.

To pipe the coffee mascarpone filling, I use a 16 inch pastry bag fitted with a large round piping tip. If you don’t have a piping tip just cut the bottom of pastry bag.


  • You can make the tart shell a day ahead.
  • You can also fill the baked tart shell with the chocolate mascarpone the day prior to serving, then cover with plastic wrap and refrigerate.


Course: Dessert, parties, picnics
Cuisine: Italian
Keyword: cheesetart, chocolate, chocolate coffee, chocolate tart, coffee, coffee tart, italian dessert, mascarpone, tiramisu, tiramisu tart
Author: Laura | Open Garage



  • 165 g dark chocolate, finely chopped
  • 50 g caster sugar
  • 1 tsp vanilla paste
  • 75 g full cream
  • 200 g mascarpone cheese
  • pinch sea salt


  • 300 g mascarpone cheese
  • 230 g full cream
  • 50 g caster sugar
  • 2 1/2 tsp espresso powder
  • 35 g cocoa powder, to dust on top


  • Make tart shell as per pastry instructions. Set aside once tart shell has been baked.


  • Combine chocolate, cream, sugar, vanilla and salt in a medium mixing bowl. Stir over a double boil method on low-medium heat, until chocolate has melted through.
  • Add mascarpone to mixing bowl of a stand mixer fitted with the whisk attachment and whisk in together chocolate until completely combined. Pour into cooled tart shell, smooth with back of spoon if needed, and place in refrigerator to set.


  • In a very small bowl, mix espresso powder with ½ teaspoon water, stirring until fully dissolved. Add an additional ½ teaspoon water if necessary. Set aside.
  • Place mascarpone, cream, sugar and espresso powder into mixing bowl with the whisk attachment.
  • Mix on medium speed just until firm peaks form and coffee mascarpone mixture holds its shape. Transfer mascarpone mixture to a piping bag fitted with a large round tip.
  • Remove tart from fridge. Pipe rows of roughly quarter-sized circles of coffee mascarpone. Hold the bag straight up and down as you pipe. Continue until chocolate filling is completely covered with coffee mascarpone.
  • Place cocoa powder into a fine sifter. Gently tap the sifter while moving it over the tart to dust the top of piped mascarpone with cocoa. Dust cocoa amount to your liking.

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