No Bake Chocolate Tiramisu Tart

tiramisu tart corner

I got my first tart pan a little over a year ago. Fluted edges, removable bottom, the whole nine yards. But being the risk-taker that I am, I decided to break from the pack and get a rectangular pan rather than your standard 9-inch round. Complicating things even further, my pan is 11×7 rather than your standard 14×5. This means that I can find pretty much zero recipes that take my tart pan size into consideration. While I love the width that my 11×7 pan provides, sometimes it’s better to just stick with traditional shapes and sizes.

Otherwise you’ll have to do math. And math is hard (for me). 😛

tiramisu tart long

I’m still trying to get the hang of this whole blogging thing, learning my way around WordPress and all that. I’ve got a little system going where I keep my camera next to me at all times while I’m baking so that I can take pictures of each step. Yet, there are still times when I seem to forget that I’m supposed to be documenting my progress. Such as this recipe. Ugh. I don’t know where my brain was, but I just completely skipped over making the whipped cream, which is funny because I documented myself preparing the ingredients that I would fold into the whipped cream. Very frustrating. But if 5-year-olds can make whipped cream then surely you can too. Whip some cream until…it’s whipped cream. Really that simple. Stop before it is butter!

Moving on….

I basically had to invent this recipe. I’d been looking online for some tiramisu tarts and I did find a few but all of them have a custard base that you have to bake in the oven. I have a love/hate relationship with custards. Mostly hate. Basically, I’m still trying to figure them out. I’ve never had a baked cheesecake set in my oven. Ever. Even miniature ones in tiny ramekins sitting in a water bath and baked for over an hour. I don’t know what I’m doing wrong. I’m still learning, I guess. But custards and macarons, man. *shakes fist at the sky*

It was failing one of those custard-based tiramisu tart recipes that actually made me decide to come up with a no bake version. I remember the day vividly. I was was all excited to bring this beautifully baked tiramisu tart to our Friday night barbecue only to check the oven and see that it was crisp on the outside and liquid on the inside.I was devastated. I had like 2 hours to figure something else out so I went to the corner store for more chocolate chips and some cookies and decided to just wing it.

Then, my friends, this happened:

close up tiramisu tart

Creamy, silky, chocolaty, buttery, mocha-y (yes, it’s a thing) goodness.This is the  third time I’ve made it and along the way I have switched some things up as well as learned from some snafus. I think that it’s definitely share-worthy at this point. Did I mention how quick this is to make? I told you that I only had a couple of hours to figure something out after my custard failure, yet I was able to complete this no bake version right on time. I obviously pretended this was my plan all along.

So let’s get started! I definitely suggest you read the whole, printable recipe at the end of this post before making this, only because there is some pertinent information in there!

Step 1: Add your chocolate chips, whipping cream, butter, and espresso powder to a medium bowl. Stir until just combined. Microwave in 30 second increments, mixing between each session.

tiramisu tart preparing ingredients

Until it looks something like this. Notice that I forgot to take a picture with my real camera, but took one with my camera phone to post on Instagram. Still getting used to this. But can you blame me? Look at it! *-*

ganache finished

Step 2: Pulverize your cookie crumbs using a food processor or a rolling pin. Add as much melted butter as you need until the mixture resembles wet sand. If you can’t make a sand castle with it, it’s not ready!

processing the cookies

Step 3: Press the cookie mixture into the pan. I like to start in the middle and then use two hands to work the crumbs into the flutes on the side.

tiramisu tart cookie bottom1

Until it looks something like this. Place this into your freezer for five minutes to firm up the butter so that the crust holds its shape.

tiramisu tart cookie bottom

Step 4: Now pour in that beautiful chocolate mixture and place it in the fridge while you prepare the whipped topping.

tiramisu tart sideways

Step 5: Sprinkle your powdered gelatin over your two tbsps of cold water and wait 5 minutes for it to bloom.

bloomed gelatin

Step 6: Add your espresso powder to your amaretto creamer and stir to dissolve the granules.

coffee flavor

Step 7: Measure out some of that creamy mascarpone goodness and mix it so it becomes looser and can easily fold into some whipped cream.

mascarpone cheese

And now I must take a brief intermission to remind you that I did not photograph the whipped cream. But that’s okay! Everything happens for a reason. And in this case, the very next day I learned a better way to complete the next step. The first time I made this recipe it was flawless. The second time I made it my whipped cream mixture was extremely lumpy. This happened because I added warm gelatin to my chilled whipped cream. Bad idea. I don’t even want to tell you what it reminded me of (*shudders*). The third time I made it, which is this time right here, I tried to prevent it from happening again by first mixing some of my whipped cream into my melted gelatin. Unfortunately, while not as bad as the last time, my whipped mixture was still lumpy. You can definitely tell if you scrutinize these photos a bit. As luck would have it, I made some mascarpone cream the next day and that recipe also required that you add melted gelatin to whipped cream. I love learning from other bakers. So this is a shout out to sweetapolita for her genius idea on how to avoid these lumps.

Step 8 (not photographed): Heat up 1/3 cup of your whipping cream in a small sauce pan or simply microwave it for 30 seconds. Add your bloomed gelatin from step 5 and mix until the gelatin is melted. Then, place this mixture into your refrigerator for about 8 minutes, making sure to stir it every 2 minutes or so. You want the mixture to cool down but not set. If you end up going too far you can just microwave it a couple seconds to melt it again.

Step 9: While your gelatin mixture is cooling in the fridge, whip your cream! This is obviously easiest with a stand mixer since you can take 10 seconds every 2 minutes to go stir the gelatin, but a hand mixer would be fine too. Whip your cream until it holds a soft peak when you lift up the whisk or beaters, then stop!

Step 10: While whipping your cream at medium speed, slowly pour in your gelatin mixture. You should have NO LUMPS. HALLELUJAH! Stop mixing and then gently fold in your mascarpone cheese and your amaretto/espresso mixture.

Step 11: You can dab it on randomly or do a specific design like me (I used a 1M tip for this star pattern). Either way, it will be beautiful.

applying the whipped cream

Dust with some cocoa powder and you are golden.

Change it up!

  1. Instead of cookies, why not try actual lady fingers? I’m not sure if they would remain hard or soak up some of that ganache moisture.
  2. I’ve tried this with almond extract rather than amaretto creamer, but I like the flavor of the amaretto creamer a lot more. Actual Amaretto liquor may be an even better option if you have it on hand.
  3. The type of chocolate you use will obviously affect the end product. I used semi-sweet here but if you want a deeper flavor try some dark chocolate.
  4. Mascarpone is the traditional cheese used for tiramisu. You may be wondering if you can substitute it for cream cheese. You can, but keep in mind that cream cheese is a lot more sour and the taste will end up being more cheesecake-like.

Pinterest Tiramisu tart graphic

No Bake Tiramisu Inspired Chocolate Tart
Serves 8
A creamy chocolate tart infused with the flavors of tiramisu.
Print
Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
For the crust
  1. 1. Maria cookies. I used a sleeve and a half, or about 36 cookies. You can switch these out with any cookie that you like. As as a matter of fact this first time I made this I used Biscoff cookies and it was amazing. You could also use some crushed up biscotti if that tickles your fancy.
  2. 2. 6 to 8 tablespoons of melted butter
For the chocolate filling
  1. 2 cups of semi-sweet chocolate chips (I used minis)
  2. 1 cup of whipping cream
  3. 2 tbsp of butter
  4. 1.5 tsp of instant espresso powder, or more if you want a deeper espresso flavor
For the topping
  1. 1 packet of gelatin
  2. 2 tbsps of cold water
  3. 1 cup of cream
  4. 1.5 tsp of espresso powder
  5. 2 tbsp of amaretto flavored coffee creamer, or more for a deeper almond flavor
  6. 1/4 cup of mascarpone cheese
  7. 1/4 cup powdered sugar
  8. 1-2 tbsps of cocoa powder
For the crust
  1. Crush up about a sleeve and a half of Maria cookies and mix it with the melted butter. Press this mixture into the bottom of your tart pan being sure to get into the corners if using a rectangular shaped pan. Place in the refrigerator so it can firm up.
For the filling
  1. Add your chocolate chips, whipping cream, butter, and espresso powder to a medium bowl. Stir until just combined. Microwave in 30 second increments, mixing between each session. Once melted, remove your cooled crush from the refrigerator and pour the chocolate mixture into it. Return the tart to the fridge while you work on the topping.
For the topping
  1. Prepare your gelatin by combining it with 2 tablespoons of cold water and waiting for it to bloom. Meanwhile, add your espresso powder to your amaretto creamer and stir to dissolve the granules.
  2. Heat up 1/3 cup of your whipping cream in a small sauce pan or simply microwave it for 30 seconds. Add your bloomed gelatin from step 5 and mix until the gelatin is melted. Then, place this mixture into your refrigerator for about 8 minutes, making sure to stir it every 2 minutes or so. You want the mixture to cool down but not set. If you end up going too far you can just microwave it a couple seconds to melt it again.
  3. While your gelatin mixture is cooling in the fridge, whip your cream! This is obviously easiest with a stand mixer since you can take 10 seconds every 2 minutes to go stir the gelatin, but a hand mixer would be fine too. Whip your cream until it holds a soft peak when you lift up the whisk or beaters, then stop!
  4. While whipping your cream at medium speed, slowly pour in your gelatin mixture. Stop mixing and then gently fold in your mascarpone cheese and your amaretto/espresso mixture.
For the design
  1. Add your whipped cream mixture to a piping bag with a 1M tip and pipe small kisses all over the top. Alternatively, you can just slab it on and use your spatula to create your own designs.
  2. Dust the entire thing with a thin coating of cocoa powder and you're done!
Notes
  1. Instead of cookies, why not try actual lady fingers? I'm not sure if they would remain hard or soak up some of that ganache moisture.
  2. I've tried this with almond extract rather than amaretto creamer, but I like the flavor of the amaretto creamer a lot more. Actual Amaretto liquor may be an even better option if you have it on hand.
  3. The type of chocolate you use will obviously affect the end product. I used semi-sweet here but if you want a deeper flavor try some dark chocolate.
  4. Mascarpone is the traditional cheese used for tiramisu. You may be wondering if you can substitute it for cream cheese. You can, but keep in mind that cream cheese is a lot more sour and the taste will end up being more cheesecake-like
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