Tiramisu Tarts

General prep

1. Soak the cashews overnight or for 1 hour in hot water.
2. Strain the silken tofu with a cheesecloth or nut milk bag and squeeze out as much liquid as you can. Set aside until needed.

Pastry prep

1. To make the shortcrust pastry, mix the flour together with the baking powder and salt. In another bowl, whisk the liquid ingredients with the sugar until this has dissolved.
2. Pour the liquid ingredients into the dry ones and mix until the pastry is smooth. Wrap in a freezer bag or cling film and set aside to rest for 30 minutes.

‘Mascarpone’ filling

1. While the pastry is resting, drain the cashews and place these into a blender along with the remaining ingredients for the filling.
2. Blend for a couple of minutes, until smooth.
3. Transfer the ‘mascarpone’ cream into a bowl or piping bag and place it in the fridge until needed.

Pastry baking 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Once the pastry has rested, stretch it on a floured surface to about 3mm thick. Cut it into medium-sized circles with a cookie cutter and place each circle in a muffin tray or mould. Blind-bake with parchment paper and dry beans on top at 180°C for 10 minutes, then remove the beans and paper and bake for a further 2 to 3 minutes, depending on your oven.

Decoration/assembly

1. Whilst the tarts are baking, melt the chocolate using a bain-marie.
2. Once the tarts are cooled, spread one teaspoon of chocolate at the bottom and set it quickly in the fridge for a few minutes. Then fill with 2 to 3 tbsp of ‘mascarpone’ or pipe the filling and dust with cocoa powder.
3. You can store these mini tarts in an airtight container in the fridge for up to two days.