It’s simple, it’s beautiful, it’s delicious, it’s a combination of some of my favorite things, light, flakey phyllo dough, balsamic roasted beets and fresh burrata cheese!
This recipe was inspired by my original plan to make a layered Tiramisu dip for my Housewarming Party. That never happened. I’ve learned after throwing dozens upon dozens of parties that sometimes I just have to throw in the towel on a couple planned menu items. Sometimes it all comes together and sometimes it doesn’t.
I always start with the party “must haves” and then leave the rest up to fate. As fate would have it, the Tiramisu dip was not made, but two days later this delicious Tiramisu Tart came into my life!
I knew I had to use the Mascarpone and Ricotta Cheese before they went bad but I scratched my original dip recipe. I felt like a dip was more party dessert then “have a slice after work/school” kind of dessert. I decided on a Tart simply because I had an unused Longaberger tart dish sitting on a shelf begging to be used! I had originally planned to use Ginger Snap cookies for dipping, so I simply ground them up in my food processor and made them into the crust, then filled it with the dip. This made for a great evening treat all week!
- 1 1/2 cups ginger snap crumbs
- 4 tbsp butter (melted)
- 1/4 cup sugar
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1/4 cup coffee syrup
- 2 tbsp marsala wine
- 1 tsbp cocoa powder
- 2 tbsp chocolate shavings
Start making the crust by combining the ginger snap crumbs, butter and sugar in a small mixing bowl. Next, press the mixture into a tart pan.
Start the filling by creaming together the mascarpone, ricotta and sour cream.
Torani Syrups can be purchased a lot of places such as World Market or Smart and Final.
If you prefer not to use the syrup, you can replace it with 2 shots of espresso.
♣ Vegetarian Option: This recipe is vegetarian.
when used in this dish makes it gluten-free.