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Tiramisu tart

setting: overnight Cook
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Discover the joy of guilt-free indulgence with this luscious Tiramisu Tart, made using Gem’s exciting new Sugar Stevia Blend. Whether it’s a special occasion like Valentine’s Day, a birthday, or just a well-deserved treat, this dessert delivers all the sweetness you love—with half the calories! Rich espresso-infused layers, velvety mascarpone, and a delicate cocoa dusting come together in a decadent tart that proves you don’t have to compromise on flavor to bake smarter.

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Tiramisu tart

Tiramisu tart

agnesgempackfoods-ie
prep time
35 mins
cooking time
setting: overnight
servings
12
total time
35 + setting

Equipment

  • medium bowl

  • 9-inch tart tin

  • small pot

  • whisk

  • baking pipe with round nozzle

  • sieve for dusting

Ingredients

  • For the base:

  • 90g butter, melted

  • 250g sugar-free biscuits, crushed

  • For the ganache layer

  • 235g double cream

  • 2 tbsp instant coffee granules

  • 100g 85% dark chocolate

  • 15g butter

  • For the mascarpone layer:

  • 200ml double cream

  • 125g mascarpone

  • 2 tbsp Gem Stevia Blend

  • To decorate & serve:

  • 2-3 tbsp cocoa powder

  • Fresh raspberries, optional

Instructions

1

To make the base:

Stir the melted butter into the crushed biscuits. Press the mix into the base and sides of a 9-inch tart tin. Make sure the biscuit comes up to the edges of the tin. Refrigerate until you’re ready to add the next layer.
2

To make the ganache:

Heat the cream in a small pot over a medium heat. Take care not to let it boil. Remove the cream from the heat just before it reaches the boiling point. Whisk in the coffee granules until combined. Add the chocolate and butter, leave it to sit for five minutes, then whisk to combine.
3
Pour the ganache on top of the biscuit layer and refrigerate again until you’re ready to add the next layer.
4

To make the mascarpone layer:

Whisk the double cream, mascarpone and Stevia blend until it reaches a thick whipped cream texture.
5
Spread or pipe the mascarpone cream on top of the chocolate ganache. If piping, use a round nozzle and pipe little rounds in neat circles until the entire tart is full. Allow to set in the fridge overnight or for at least two hours.
6

Decorate!

When ready to serve, dust the cocoa powder over the top of the tart.
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