By Isla Rencher @islacookscapetown_
The classic “pick-me-up” dessert is perfect in any incarnation it presents itself. Whether it’s an ice cream, a beautifully traditional dessert, or even in mini tart form, it hits all the right notes. I chose a buttery pastry shell to showcase my tiramisu, as they’re relatively dainty and can be a carrier of the coffee flavour without overpowering it.
METHOD
Ingredients
Instructions
1. To make the sweet pastry, mix the flour and caster sugar in a medium bowl.
2. Rub in the butter, then add the egg.
3. Mix until a dough forms, cover with cling film, and chill for 30 minutes.
4. Roll the pastry to a thickness of 3mm.
5. Cut 8cm rounds and line 6, 10, or 14 tart tins (the leftover pastry can be stored for up to a week, wrapped in cling film, in the fridge).
6. Bake the pastries blind at 180°C for 20 minutes or until baked and golden.
7. Then, in a bowl, whisk together cream, sugar, and caster sugar until thick.
8. Fold in the Amarula and espresso.
9. Pipe the filling into each tart case, right to the top, and smooth the tops using an offset spatula.
10. Leave to chill in the fridge for at least 2 hours.
11. Remove the tarts from the fridge.
12. Place a card on top of each tart, leaving half the tart uncovered.
13. Dust evenly with cocoa powder and garnish with chocolate curls. Serve and enjoy!