Home Grown: How to make a Tiramisu Tart with Dan the Baker

Daniel Koester, also known as Dan the Baker to the Chicago community, shares his take on the classic Italian dessert, Tiramisu. While maintaining the core ingredients of ladyfingers, coffee and a cream-based mousse, Koester adds a twist with a chocolate tart shell. 

Check out the video to make the tart with Dan the Baker. 

Ingredients 
(for two eight-inch tarts) 

Chocolate tart dough 
274g butter 
160g powdered sugar 
374g AP flour
90g cocoa powder 
4g salt 
2 eggs 

Mascarpone mousse
280g heavy cream
30ml water
140g sugar
6g glucose
1 ½ egg yolks 
7g gelatin
210g mascarpone

Coffee ganache 
31ml coffee
262ml heavy cream 
29g trimoline 
29g glucose 
7g vanilla
3.6g gelatin
364ml heavy cream 
204g white chocolate 

Method

Chocolate tart dough
1. Cream the butter and powdered sugar until light and fluffy. Then add the flour, cocoa powder and salt until combined. 
2. Add the eggs until combined. Wrap and refrigerate until cold.


Mascarpone mousse
1. Whip the heavy cream until you have soft peaks, then store in the fridge. 
2. Heat the water, sugar and glucose to 250°F. While the sugar is boiling, whip the egg yolks. 
3. Slowly add the syrup to the egg yolks to make pate à bombe. Add the gelatin and continue whisking to cool it down. 
4. Warm the mascarpone over a double boiler – do not overheat. Then add the mascarpone to the egg yolk and mix. Fold in the cream in two additions.

Coffee ganache 
1. Steep the coffee and first heavy cream for two hours. Strain out the coffee grounds and rescale the first cream to 262ml.
2. Bring the first cream, trimoline, glucose and vanilla to the boil, take off the heat and add the melted gelatin. 
3. Add the second heavy cream and mix with a hand blender. Pour the hot cream mixture over the chocolate, this will melt it. Then whisk to emulsify.
4. Place in the fridge overnight, then whip it.

Watch the video to assemble the tart.