Today is my mom’s birthday and every year, since I moved away, we bake each other a cake to celebrate. Even if we are miles apart, it doesn’t matter, this is our way to feel close.
I know this is not quite a cake but hey, I had this recipe in mind for weeks so I took the chance to make it. Ladies and gentlemen, here’s my Tiramisu mini tarts:
- Coffee flavoured shortcrust pastry
- A thin layer of white chocolate
- Vegan mascarpone cream
- A dust of cocoa
INGREDIENTS for the shortcrust pastry:
180g all-purpose flour
40g brown sugar
5g baking powder
40g rapeseed oil
30g unsweetened soy milk
A pinch of salt
INGREDIENTS for the “mascarpone” filling:
60g dry cashews
290g silken tofu
3 tbsp soy milk
2 tbsp rapeseed oil
5 tbsp maple syrup
40g plant-based white chocolate
Cocoa for dusting
Soak the cashews overnight or for 1 hour in hot water.
To make the shortcrust pastry, mix the flour together with the baking powder and salt whilst in another whisk the liquid ingredients together with the sugar.
Mix the dry and liquid ingredients together and knead until the pastry looks smooth. Cover with a tea towel and set aside to rest for 30 minutes.
Whilst the pastry is resting, drain the cashews and place these into a blender along with the rest of the ingredients for the filling (except for the cocoa and white chocolate). Blend for a couple of minutes, until nice and smooth. Transfer the “mascarpone” cream into a bowl or lunch box, cover it and place it in the fridge.
Once the pastry has rested, stretch it on a floured surface, about 5mm thick. With a cookie cutter, cut it into small circles and place each one in a muffin tray or moulds. Bake at 180°C for 10 minutes.
Meantime melt the white chocolate at bain-marie.
Once the tarts are cooled, spread 1 tsp of white chocolate at the base and let it set for a few minutes. Then fill with 2 to 3 tbsp of “mascarpone” and dust with cocoa powder.
You can store these mini tarts in the fridge for up to three days.