Love tiramisu but want to skip the layering and long wait? These Tiramisu Tartlets are your bite-sized solution. With rich coffee ganache, creamy mascarpone filling, and crisp tartlet shells, they deliver all the beloved flavors of classic tiramisu in a refined, handheld form.
Ideal for holiday spreads, dinner parties, or afternoon coffee breaks, these tartlets look stunning and taste even better.
Why You’ll Love This Recipe
- No-Bake Filling: Quick and fuss-free
- Elegant Presentation: Perfect for entertaining
- Classic Tiramisu Flavors: Coffee, chocolate, mascarpone—need we say more?
- Make-Ahead Friendly: Tartlet shells and ganache can be prepped ahead
- Customizable: Use homemade or store-bought shells
Ingredients You’ll Need
(Makes 12 tartlets)
For the Coffee Ganache:
- 100 g dark or semi-sweet chocolate (50–70% cocoa solids), finely chopped
- ½ cup thickened cream (heavy or whipping cream)
- 1 tablespoon brown sugar
- 1 tablespoon granulated coffee (instant coffee or espresso powder)
- 12 tartlet shells (store-bought or homemade)
For the Mascarpone Cream:
- ¾ cup thickened cream (heavy or whipping cream)
- ¾ cup mascarpone cheese
- ¼ cup caster (superfine) sugar
- 1½ teaspoons vanilla extract
Optional Garnish:
- Cocoa powder, for dusting
- Coffee beans, for topping
How to Make Tiramisu Tartlets
Step 1: Prepare the Tartlet Shells
If making from scratch, prepare and bake your tartlet shells up to 3 days in advance. Let them cool completely before filling. Store-bought shells work perfectly too.
Step 2: Make the Coffee Ganache
- In a small saucepan over low-medium heat, combine the cream, brown sugar, and granulated coffee. Stir until fully dissolved.
- Remove from heat just as small bubbles begin to form.
- Add the chopped chocolate to the cream mixture. Swirl gently to submerge most of the chocolate. Let sit for 1 minute.
- Stir until smooth and glossy.
- Cool for 10 minutes at room temperature.
Step 3: Fill and Chill
- Spoon about 1 tablespoon of ganache into each tartlet shell.
- Refrigerate for 1 hour until set.
Step 4: Make the Mascarpone Cream
- In a medium bowl, whip the thickened cream until stiff peaks form—be careful not to overwhip.
- In a separate bowl, beat mascarpone, caster sugar, and vanilla until just combined.
- Gently fold in the whipped cream in thirds, keeping the mixture light and fluffy.
Step 5: Assemble
- Transfer the mascarpone cream into a piping bag.
- Pipe a generous dollop over the chilled ganache layer in each tartlet.
- Dust with cocoa powder and top with a coffee bean if desired.
Serving Suggestions
- Serve with espresso or dessert wine
- Great addition to holiday cookie trays or dessert boards
- Garnish with shaved chocolate or a dusting of espresso powder for extra flair
Tips for Success
- Use high-quality chocolate for the smoothest ganache
- Chill the ganache fully before piping the cream
- Make tartlet shells ahead to simplify day-of prep
FAQs
Can I make these tartlets in advance?
Yes! Assemble up to a day ahead and store in the fridge. Garnish just before serving.
Can I use whipped topping instead of heavy cream?
Yes, Cool Whip can be used in a pinch, but real whipped cream gives the best texture and flavor.
Can I make this in a full-size tart?
Absolutely! Just scale up the ganache and cream quantities, and use a standard tart shell.
Final Thoughts
These Tiramisu Tartlets offer all the rich, layered flavors of classic tiramisu in a crisp, elegant shell. Whether you’re serving them for a holiday dinner, romantic date night, or chic afternoon tea, they’re bound to impress—no layering, chilling overnight, or ladyfingers required.
Share Your Creation
Made these dreamy tartlets? Snap a photo and tag #TiramisuTartletLove on Instagram or Pinterest! I’d love to see how you made them your own—mini versions, extra ganache, or dusted with espresso powder!
Tiramisu Tartlets
Ingredients
For the Coffee Ganache:
- 100 g dark or semi-sweet chocolate 50–70% cocoa solids, finely chopped
- ½ cup thickened cream heavy or whipping cream
- 1 tablespoon brown sugar
- 1 tablespoon granulated coffee instant coffee or espresso powder
- 12 tartlet shells store-bought or homemade
For the Mascarpone Cream:
- ¾ cup thickened cream heavy or whipping cream
- ¾ cup mascarpone cheese
- ¼ cup caster superfine sugar
- 1½ teaspoons vanilla extract
Optional Garnish:
- Cocoa powder for dusting
- Coffee beans for topping
Instructions
Step 1: Prepare the Tartlet Shells
- If making from scratch, prepare and bake your tartlet shells up to 3 days in advance. Let them cool completely before filling. Store-bought shells work perfectly too.
Step 2: Make the Coffee Ganache
- In a small saucepan over low-medium heat, combine the cream, brown sugar, and granulated coffee. Stir until fully dissolved.
- Remove from heat just as small bubbles begin to form.
- Add the chopped chocolate to the cream mixture. Swirl gently to submerge most of the chocolate. Let sit for 1 minute.
- Stir until smooth and glossy.
- Cool for 10 minutes at room temperature.
Step 3: Fill and Chill
- Spoon about 1 tablespoon of ganache into each tartlet shell.
- Refrigerate for 1 hour until set.
Step 4: Make the Mascarpone Cream
- In a medium bowl, whip the thickened cream until stiff peaks form—be careful not to overwhip.
- In a separate bowl, beat mascarpone, caster sugar, and vanilla until just combined.
- Gently fold in the whipped cream in thirds, keeping the mixture light and fluffy.
Step 5: Assemble
- Transfer the mascarpone cream into a piping bag.
- Pipe a generous dollop over the chilled ganache layer in each tartlet.
- Dust with cocoa powder and top with a coffee bean if desired.
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