Tiramisu Tart

Take a graham cracker crust, fill it with chocolate Kahlua ganache and finish with a gorgeous mascarpone cream.


  • 339 grams graham crackers
  • 100 grams unsalted butter, melted
  • 400 grams dark chocolate
  • 250 milliliters thickened cream
  • 150 milliliters kahlua
  • 400 milliliters thickened cream (whipping cream)
  • 1 teaspoon vanilla extract
  • 4 tablespoons mascarpone cheese
  • Cocoa powder to dust


  1. First make the base. Place the Oreos in a food processor and pulse until you have coarse crumbs. Stir in the melted butter and then transfer to a 13x30 centimeters baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the sides. Place in the fridge to chill whilst you make the filling.
  2. To prepare ganache add chocolate, cream and kahlua into a large microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth.
  3. Pour over prepared tart and chill for 20 min
  4. To prepare cream, add cream and vanilla extract to a large mixing bowl and whip on high speed until the mixture reaches soft peaks. Add mascarpone cheese and whip to stiff peaks.
  5. Fit the end of a piping bag with a piping tip of your choice and pipe cream onto tart. Finish off with a light dusting of cocoa powder.