Tiramisu Tartlets: A Delightful Italian Treat

There’s something truly magical about the moment you take a bite of a tiramisu tartlet — the creamy mascarpone, the rich espresso flavor, the delicate crunch of the tart shell — it’s like a little bite of heaven. Tiramisu, which means “pick me up” in Italian, has long been a beloved dessert in Italian culture. Traditionally enjoyed as a layered dessert, this version wraps all the classic flavors into an elegant, handheld tartlet that’s perfect for gatherings, special occasions, or simply treating yourself after a long day.

this RECIPE FOR LATER

Growing up, tiramisu was a dessert we reserved for celebrations — birthdays, anniversaries, or when family would gather for Sunday lunches that stretched into the evening. But these tartlets bring that celebratory feeling into everyday life. They’re easy to share, gorgeous to present, and packed with all the nostalgia of the classic tiramisu.

Whether you’re hosting a dinner party, looking for a dessert that travels well, or just want a more sophisticated sweet to go with your afternoon coffee, these tiramisu tartlets are the answer. Each bite captures the essence of Italy’s most famous dessert, wrapped up in a charming little package.

Why You’ll Love This Recipe:

• All the rich, creamy, coffee-kissed flavor of traditional tiramisu, but in an adorable, portable form.

• Perfect for parties, afternoon teas, or cozy nights in.

• Easier to make than a full tiramisu but just as impressive.

• Can be made ahead, making them perfect for entertaining.

• A fun twist on a classic that still honors its delicious roots.

INGREDIENTS YOU’LL NEED:

For the tartlet shells:

• 1 ¼ cups all-purpose flour

• ½ cup unsalted butter, cold and cubed

• ¼ cup powdered sugar

• 1 egg yolk

• 1–2 tablespoons cold water

For the filling:

• 8 oz mascarpone cheese

• 1 cup heavy cream

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons strong brewed espresso, cooled

• Cocoa powder, for dusting

HOW TO MAKE TIRAMISU TARTLETS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Tartlet Shells

Start by making your tartlet dough. In a food processor, pulse together the flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs. You want it to look like little pebbles — not completely smooth. Add the egg yolk and a tablespoon of cold water, pulsing until the dough just comes together. You might need to add the second tablespoon of water if it seems dry.

Turn the dough onto a lightly floured surface and knead it gently into a ball. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is key — it lets the gluten relax and the butter firm up, which makes the tartlets beautifully flaky.

Once chilled, roll out the dough to about ⅛ inch thickness. Cut circles slightly larger than your tartlet pans (I love using a 3-inch cutter for 2½-inch pans) and gently press the dough into the pans. Prick the bottoms with a fork — this keeps them from puffing up too much.

Preheat your oven to 350°F (175°C). Bake the tartlet shells for about 12–15 minutes, or until lightly golden. Let them cool completely before filling.

Step 2: Prepare the Creamy Filling

While the tart shells are cooling, get started on the dreamy filling. In a large bowl, beat the mascarpone, heavy cream, sugar, and vanilla extract until stiff peaks form. You want it to be light and fluffy, but sturdy enough to hold its shape.

Gently fold in the cooled espresso. The goal here is to swirl that rich coffee flavor through the cream without deflating it.

A little personal tip: if you love a stronger coffee flavor, you can brush a little extra espresso directly onto the cooled tart shells before piping in the filling.

Step 3: Assemble the Tartlets

Once your tart shells are cool and your filling is ready, it’s time for the fun part: assembly. Pipe or spoon the filling generously into each tartlet shell, swirling it into pretty peaks if you like.

Just before serving, dust the tops with cocoa powder. I like using a fine-mesh sieve to get a soft, even dusting — it gives them that signature tiramisu look.

Step 4: Serve and Enjoy

These tartlets are best served chilled, with a fresh cup of coffee or a glass of milk. Each bite is creamy, rich, and just the right amount of indulgent.

HELPFUL TIPS:

• Chill the dough: Cold dough makes all the difference for tender, flaky tart shells.

• Use quality mascarpone: Since the filling is so simple, high-quality mascarpone makes the flavor really shine.

• Don’t overwhip the cream: Stop beating once stiff peaks form to keep the filling smooth and creamy.

• Make ahead: You can bake the tartlet shells a day in advance and store them in an airtight container. Fill them the day you plan to serve.

• Customize the cocoa dusting: For an extra fancy look, use a stencil to create cocoa powder designs on top.

DETAILS:

• Prep Time: 25 minutes

• Cook Time: 15 minutes

• Total Time: 40 minutes

• Yield: 12 tartlets

• Category: Dessert

• Method: Baking

• Cuisine: Italian

• Diet: Vegetarian

NOTES:

• If you want an extra coffee punch, brush the inside of the tart shells lightly with espresso before filling.

• For an extra treat, top with chocolate shavings or a coffee bean for garnish.

NUTRITIONAL INFORMATION:

(Per tartlet, approximate)

• Calories: 210

• Fat: 16g

• Carbohydrates: 14g

• Protein: 3g

• Sugar: 7g

FREQUENTLY ASKED QUESTIONS:

Can I make these tartlets ahead of time?
Yes! You can prepare the tart shells a day ahead and store them at room temperature. The filling can be made a few hours before serving and kept in the refrigerator.

Can I freeze tiramisu tartlets?
You can freeze the baked tart shells (unfilled) for up to a month. Assemble with the filling only when ready to serve for the best texture.

What can I use instead of mascarpone?
If you absolutely can’t find mascarpone, you can use a mixture of cream cheese and heavy cream (beat them together until smooth), but the flavor will be slightly different.

How do I know when the tart shells are baked enough?
They should be lightly golden around the edges and set in the center. They will firm up a bit more as they cool.

STORAGE INSTRUCTIONS:

• Store assembled tiramisu tartlets in the refrigerator for up to 2 days.

• Keep them in an airtight container to prevent them from drying out.

• Dust with cocoa powder just before serving for the best presentation.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, creamy desserts:

• Vanilla Cream Tarts with Fresh Raspberries

• Peaches and Cream Crumble Bars

• Limoncello Mascarpone Cake (Alcohol-Free)

Conclusion

Tiramisu tartlets bring all the romance of Italy right into your own kitchen. They’re simple enough to whip up on a weekend afternoon yet impressive enough to wow your friends and family at a dinner party. There’s just something about these little bites — rich, creamy, and perfectly balanced — that feels like a special treat every time. Give them a try, and I’m sure they’ll become a new favorite in your dessert rotation, just like they have in mine.

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