Tiramisu tart

Makes 1 x 25cm Tart Desserts and puddings

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Method

Set a pan over a gentle heat and add the sugar. Continue to cook until the caramel becomes deep brown in colour, then add the roasted hazelnuts. Stir this together to coat the nuts, then tip out on to a tray to cool.

For the cake batter, put all the dry ingredients, except the caster sugar, in a bowl and stir them together.

Put the eggs and sugar into a separate mixing bowl. Using either a whisk or a stand mixer with a whisk attachment, slowly combine until the sugar has dissolved. Keep the speed low to avoid incorporating air into the mixture at this stage.

Melt the brown butter in a pan – you want it warm enough that the liquid doesn’t cool down too quickly, but cool enough that it doesn’t develop any burnt characteristics. If the butter is too hot, it can also fry the egg mixture as you add it, so aim for approx. 100C on a cook’s thermometer.

Once the butter comes up to temperature, add it to the egg and sugar mixture, little by little, while whisking. (Or, if using a stand mixer, pour it in slowly.) Ensure that the mixture is well emulsified, or the cake may have a greasy texture. Finally, mix in the dry ingredients, making sure there are no lumps suspended throughout the batter.

Pour 400g of the batter into the pastry case - click here. Bake the tart in the oven for approx. 15 minutes or until the crust is an even colour and the centre of the tart is firm.

Remove from the oven and allow to cool inside the tin. Use a skewer or fork to poke small holes in the cake while still warm. Leave to cool.

Meanwhile, for the marsala soak, bring the marsala, sugar, espresso and milk to a simmer and add the eggs. Blitz with a hand blender then weigh out and pour 120g of the soak over the cake while still warm.

Take 60g of the hazelnut praline and spread an even layer over the top of the soaked cake and set aside.

For the tiramisu custard, put the cream, coffee beans, sugar and mascarpone in a pan. Bring to a simmer, then remove from the heat immediately.

Next, temper the egg yolks: put them in a mixing bowl and whisk in a little of the hot cream mixture until well incorporated. Add the remaining cream mixture and blitz with a hand blender until shiny and
smooth – to prevent air being incorporated, keep the head of the blender under the surface. Decant the custard into a jug to use straightaway – you want to keep it as warm as possible to ensure the filling cooks evenly.

Put the prepared tart in the oven, then carefully pour the custard over the top of the praline layer. Bake for 30 minutes, or until the custard just slightly wobbles in the centre, then remove from the oven and allow to cool.

Once the custard has cooled completely, remove the tart from the tin and slice into portions with a hot, sharp knife. To finish, dust the top of each slice with a fine layer of cocoa powder.

COOK’S NOTE

To make brown butter, put the butter in a medium pan over a medium heat. Once it has completely melted, allow the butter to simmer gently until it begins to foam. Continue to cook, stirring with a whisk on occasion to prevent burning on the bottom of the pan.

Keep a careful eye on the butter: it will start to expand, small flecks of browned milk solids will appear and the ‘fizzing’ sound will stop. At this point, remove it from the heat and allow to cool slightly. Strain through a fine sieve into an airtight container, then store in the fridge until needed.