TWD - Tiramisu Tart

This week’s Tuesday with Dorie recipe is Tiramisu Tart. I had been looking forward to making this, but ultimately, it did not delight me as I had hoped it would.

The concept of Tiramisu Tart is exactly as the name says - tiramisu in a tart form. A fully baked tart shell is lined with coffee and rum soaked savoiardi, and smothered in marscapone cream, then topped with chocolate.

Things did not go well for me with this tart from the get go.  I had a lot of trouble buying savoiardi. I know they used to sell them in the supermarket, but because I wanted them, I could not find them. Eventually, after a hot, grumpy walk up the main shopping street in the next suburb, I located them on the top shelf of a gourmet store. I needed someone to come and get them down for me, and they were not cheap. However, it’s not Tiramisu without savoiardi so I sucked it up.

My next problem was that I made a chocolate tart shell, which for unknown reasons had cracks open up in it as it cooled. That will teach me for trying to be fancy.

To top it all off, my filling did not set very well. I froze the tart to try and set it, and I hope that it doesn’t disintegrate into a puddle when it thaws.

So you see, my photos of this tart are all smoke and mirrors, as they feature the frozen tart.

To see how everyone else fared with their Tuesday with Dorie recipe this week, visit the LYL section of the TWD website.

Postscript: The freezing of the tart had the desired effect of setting it. It is still fairly soft, but it is no longer an oozing puddle.