Elegant and indulgent, these mini tiramisu tartlets combine the rich flavors of classic tiramisu with the crisp bite of a buttery tart shell. Each individual tart is layered with espresso-soaked cake, luscious mascarpone cream, and a final dusting of cocoa, making them perfect for dinner parties or special occasions.

Why You’ll Love This Recipe

• A creative twist on the classic Italian tiramisu.
• Individually portioned, making them easy to serve and elegant for gatherings.
• Crisp, buttery tart shells balance the creamy filling.
• Can be made ahead of time and chilled until serving.
• Beautiful presentation with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons cold water

For the Filling:

• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Cake Layer:

• 6 ladyfinger biscuits or chocolate sponge slices, cut to size
• 1/2 cup strong brewed espresso (cooled)
• 1 tablespoon coffee liqueur (optional)

To Finish:

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

Directions

1. Make the tart shells: In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and cold water to form a dough. Chill for 30 minutes.
2. Roll out dough and press into mini tart pans. Prick the bottoms and bake at 350°F (175°C) for 12–15 minutes or until lightly golden. Let cool.
3. Prepare the cream layer: Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy. Chill until ready to use.
4. Assemble: Place a slice of espresso-dipped ladyfinger or cake into each tart shell. Pipe or spoon mascarpone cream on top.
5. Add another dipped layer of cake if desired, and finish with more cream.
6. Smooth the tops and pipe decorative ridges if preferred. Chill for at least 2 hours.
7. Dust generously with cocoa powder before serving. Optionally top with dark chocolate shavings.

Servings and timing

This recipe makes 6 tartlets.

• Prep time: 30 minutes
• Cook time: 15 minutes
• Chill time: 2 hours
• Total time: 2 hours 45 minutes

Variations

• Use chocolate tart shells for an extra rich dessert.
• Add a swirl of Nutella or melted chocolate to the cream layer.
• Replace espresso with decaf or hot cocoa for a caffeine-free version.
• Use almond or hazelnut liqueur instead of coffee liqueur for a nutty twist.
• Garnish with fresh berries for a colorful, refreshing finish.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as mascarpone cream may lose its smooth texture.
• Best served chilled directly from the fridge.

FAQs

1. Can I make the tart shells ahead of time?

Yes, you can bake and store them in an airtight container for up to 2 days before filling.

2. What can I use instead of mascarpone cheese?

Cream cheese can be used as a substitute, though the flavor will be slightly tangier.

3. Can I skip the alcohol in this recipe?

Yes, simply omit the coffee liqueur for a non-alcoholic version.

4. Do I have to use ladyfingers?

No, any sponge cake or even chocolate cake can be cut to size and used.

5. Can I make one large tart instead of minis?

Yes, press the dough into a standard tart pan and assemble the layers the same way.

6. How do I prevent soggy tart shells?

Make sure the shells are completely cooled before adding filling, and assemble just before chilling.

7. Can I use store-bought tart shells?

Yes, pre-made shells save time and work well for this recipe.

8. How long should I chill the tartlets before serving?

At least 2 hours to allow the cream to set and the flavors to meld.

9. Can I dust the cocoa powder in advance?

It is best to dust just before serving to avoid it becoming damp.

10. What drinks pair well with tiramisu tartlets?

Espresso, cappuccino, or dessert wines like Vin Santo or Marsala complement them beautifully.

Conclusion

Mini Tiramisu Tartlets are an elegant, bite-sized version of the beloved Italian dessert. With their crisp cookie base, rich mascarpone filling, and indulgent layers of espresso-soaked cake, they make an impressive finale to any meal. Whether you prepare them for a celebration or a simple dinner at home, these tartlets are guaranteed to delight every guest at the table.

Mini Tiramisu Tartlets

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes (including chilling)
• Yield: 6 tartlets 1x
• Category: Dessert
• Method: Baked and Assembled
• Cuisine: Italian
• Diet: Vegetarian

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Description

Elegant and indulgent mini tiramisu tartlets featuring crisp cookie shells layered with espresso-soaked cake, luscious mascarpone cream, and a dusting of cocoa powder — perfect for parties or special occasions.

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Ingredients

Units USM Scale 1x2x3x

• • For the Tart Base:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 1–2 tablespoons cold water

 

• • For the Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

 

• • For the Cake Layer:
  • 6 ladyfinger biscuits or chocolate sponge slices, cut to size
  • 1/2 cup strong brewed espresso (cooled)
  • 1 tablespoon coffee liqueur (optional)

 

• To Finish:
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional)

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Instructions

1. Make the Tart Shells: In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and cold water to form a dough. Chill for 30 minutes.
2. Roll out dough and press into mini tart pans. Prick the bottoms and bake at 350°F (175°C) for 12–15 minutes or until lightly golden. Let cool.
3. Prepare Cream Layer: Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy. Chill until ready to use.
4. Assemble: Place a slice of espresso-dipped ladyfinger or cake into each tart shell. Pipe or spoon mascarpone cream on top.
5. Add another dipped layer of cake if desired, and finish with more cream.
6. Smooth the tops and pipe decorative ridges if preferred. Chill for at least 2 hours.
7. Dust generously with cocoa powder before serving. Optionally top with dark chocolate shavings.

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Notes

• Use store-bought tart shells to save time.
• Replace espresso with strong decaf for a caffeine-free version.
• Make a day ahead for enhanced flavor and convenience.
• For extra texture, add a crunchy chocolate layer at the base.

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Nutrition

• Serving Size: 1 tartlet
• Calories: 340
• Sugar: 14g
• Sodium: 90mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg