Ultimate Tiramisu-Inspired Blueberry Caramel Shortbread Tart: A Culinary Journey from Italy to Paris

Italy holds a special place in our hearts as one of our most beloved travel destinations. The country’s rich history, breathtaking landscapes, and unparalleled culinary traditions never cease to inspire us. From the romantic canals of Venice to the ancient grandeur of Rome, and the serene beauty of sailing along the dramatic coastline of Cinque Terre last summer, each trip has been an unforgettable adventure. These experiences have deeply influenced our approach to food, always seeking to capture the essence of those incredible flavors and moments in our own kitchen creations.

It was during one of our stays in Paris, a city that often intertwines with our Italian memories, that Hugo stumbled upon a truly captivating gem: a café dedicated solely to tiramisu – WE ARE TIRAMISU. The moment we heard about this unique concept, our curiosity was piqued. A tiramisu bar in the heart of Paris? We simply had to experience it. Leashes on our beloved dogs, we set off towards the charming 17th arrondissement, eager to discover the delights awaiting us on Rue Bayen. The anticipation of experiencing new twists on a classic Italian dessert in a French setting was palpable.

WE ARE TIRAMISU
10 rue Bayen
75017 Paris

www.wearetiramisu.com

WE ARE TIRAMISU is not just a café; it’s an innovative “tiramisu bar” that redefines this beloved Italian dessert. They feature an impressive selection of nine different kinds of tiramisu, each crafted with original ingredients and daring flavors that push the boundaries of traditional recipes. Imagine indulging in tiramisu infused with the exotic tang of yuzu, the warm notes of Grand Marnier, the rich sweetness of Dulce de Leche, classic caramel, bright lime, or succulent raspberry. It was a true celebration of creativity and flavor, offering a modern take on a timeless classic that truly broadened our culinary horizons.

During our visit, we treated ourselves to two exquisite creations: a refreshing yuzu-jasmine-lime tiramisu and a vibrant Limoncello-lemon curd-raspberry tiramisu. Each bite was an absolute revelation, a harmonious blend of textures and tastes that left us utterly enchanted. We savored every single moment, appreciating the intricate balance of flavors. Beyond the delicious desserts, we were charmed by the thoughtful details – the adorable heart-shaped spoons that added a touch of whimsy to our experience, and the perfectly prepared Italian coffee, a robust ristretto, which complemented our sweet treats beautifully. The entire experience was a testament to the passion and artistry behind this unique establishment.

After our delightful indulgence at WE ARE TIRAMISU, we emerged into the Parisian sunshine. It was a truly beautiful day, perfect for a leisurely stroll. We decided to enjoy a long, beautiful walk through the serene and picturesque Parc Monceau. The lush greenery, classical statues, and tranquil atmosphere provided the perfect contrast to the vibrant flavors we had just experienced. It was a wonderful way to digest our delicious treats and soak in the Parisian charm, creating a perfect end to a memorable afternoon.

As we made our way home, the conversation naturally turned to our next baking adventure. The innovative spirit of WE ARE TIRAMISU, combined with our enduring love for Italian flavors, sparked a new idea. We found ourselves deeply inspired to create a fresh, exciting tart that would ingeniously incorporate elements of tiramisu. Specifically, we wanted to highlight the rich, creamy texture of mascarpone cheese, a cornerstone of authentic tiramisu, and pair it with the vibrant sweetness of berries, much like the delicious raspberries we had enjoyed in the Limoncello tiramisu earlier.

The previous day, we had spotted some incredibly fresh and plump blueberries at our local health food store, and their bright color and sweet aroma immediately came to mind. This solidified our vision: a delectable tart featuring a delicate shortbread pastry base, generously layered with a homemade blueberry caramel, and crowned with a light, airy mascarpone meringue filling. This fusion of Italian-inspired richness and fresh, fruity sweetness promised to be a truly unique and irresistible dessert. And the result? Absolutely yummy!

With friends coming over for dinner, it was the perfect occasion to put our new recipe to the test. We decided to prepare one large, show-stopping tart for everyone to share, alongside four charming mini tartelettes. These smaller versions were a brilliant idea, ensuring we’d have some delicious leftovers to savor with our tea throughout the week, extending the joy of our culinary creation. Sharing these homemade treats with loved ones always adds an extra layer of sweetness to the experience.

Special Tools for Our Tart:

• Pastry circle: A 26 cm pastry circle is ideal for creating one large, impressive tart. If you’re aiming for individual delights, we recommend using mini 10 cm tart molds (like these), which will yield 8-10 delightful tartelettes.
• Kitchenaid Juice Extractor: Essential for achieving smooth, vibrant blueberry juice for your caramel.
• Kitchenaid Artisan Series Stand Mixer: A true kitchen workhorse, indispensable for perfectly creaming butter, mixing dough, and whisking meringue to fluffy peaks.

For the Perfect Shortbread Crust (500g / 2 Tarts):

This recipe yields enough shortbread dough for two tarts, giving you the option to freeze half for a future baking project or to make additional mini tartelettes.

Shortbread Ingredients:

• 230g of wholewheat flour (or all-purpose flour for a lighter texture)
• 140g of softened unsalted butter, at room temperature
• 1 whole egg and 1 egg yolk (remember to set aside the egg white for the meringue later!)
• 90g of powdered sugar, sifted to prevent lumps
• 40g of finely ground powdered almonds, for a delicate flavor and texture
• 2 small pinches of fine sea salt
• ½ vanilla pod, split lengthwise and scraped (or 1 tsp vanilla extract)

Steps for a Flawless Shortbread Crust:

1. In the bowl of your Kitchenaid stand mixer, fitted with the flat beater attachment, combine the softened butter and sifted powdered sugar. Mix on a slow speed until the mixture is beautifully creamy, light, and well-incorporated, typically taking a few minutes.

2. Add the powdered almonds to the butter and sugar mixture. Continue mixing on low speed until they are just combined, ensuring the mixture remains smooth.

3. Incorporate the whole egg, the additional egg yolk, and the fragrant vanilla seeds (or extract) into the bowl. Mix gently until everything is just blended. Be careful not to overmix at this stage.

4. In a separate medium-sized bowl, whisk together the wholewheat flour and the two pinches of salt. This ensures even distribution of the salt throughout the flour.

5. Gradually add the dry flour and salt mixture to the wet ingredients in the stand mixer. Continue mixing on a very slow speed until the dough just comes together and resembles coarse sand or fine crumbs. It’s crucial not to overmix the dough, as this can lead to a tough crust. The less you work the dough, the more tender your shortbread will be.

6. Gather the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for a minimum of 4 hours. For the best results and easiest handling, chilling it overnight is highly recommended. This allows the butter to firm up and the gluten to relax, resulting in a more manageable and flavorful dough.

7. Once chilled, divide the dough into two equal parts. You can carefully wrap one part and store it in your freezer for a future tart – it freezes beautifully for up to a month!

8. On a lightly floured surface, or between two sheets of parchment paper, roll out one half of the dough. Aim for an even thickness of approximately 3mm (about 1/8 inch). Rolling between parchment paper helps prevent sticking and makes transfer easier.

9. Carefully transfer the rolled-out dough into your chosen tart dish or pastry circle. Gently press it into the corners and up the sides, ensuring an even crust. Trim any excess dough from the edges.

10. Prick the bottom of the tart crust all over with a fork. This crucial step creates small air holes that prevent the crust from puffing up unevenly during baking, ensuring a flat base for your filling.

11. Line the pastry with parchment paper, then fill it with dried red beans or ceramic baking weights. This technique, known as blind baking, helps the crust maintain its shape and prevents shrinkage.

12. Bake the shortbread crust in a preheated oven at 150°C (300°F) for approximately 30 minutes, or until it’s a beautiful golden brown and appears fully baked. Allow it to cool completely before adding the next layers.

Crafting the Blueberry Caramel:

This vibrant blueberry caramel layer adds a delightful burst of fruity sweetness and a sophisticated depth of flavor, perfectly complementing the shortbread and mascarpone meringue.

Blueberry Caramel Ingredients:

• 125g of fresh or frozen blueberries (if frozen, no need to thaw)
• 90ml of heavy liquid cream (double cream), warmed slightly
• 120g of glucose syrup, for a smooth and glossy caramel
• 80g of rich molasses, to deepen the color and flavor
• 50g of light brown sugar, packed
• 8g of high-quality salted butter, cut into small cubes

Steps to Create Your Blueberry Caramel:

1. Process the blueberries in your Kitchenaid juice extractor or a high-speed blender until you achieve a smooth, pure juice. Strain if desired for an even smoother caramel.

2. In a small bowl, combine the freshly extracted blueberry juice with the warmed liquid cream. Stir gently and set this mixture aside.

3. In a medium-sized, heavy-bottomed pot, combine the glucose syrup, molasses, and brown sugar. Heat this mixture over medium-high heat, stirring occasionally until the sugar dissolves. Continue to cook without stirring, allowing the mixture to caramelize to a rich amber color. Watch carefully to prevent burning.

4. Carefully pour the blueberry juice and cream mixture into the caramelized sugar. Be extremely cautious here: the mixture will bubble up vigorously and quickly due to the temperature difference. We highly recommend adding the blueberry mixture slowly and gradually, in 3 distinct parts, while continuously stirring to manage the reaction and ensure a smooth incorporation.

5. Return the pot to the heat and continue cooking the caramel, stirring constantly, until it reaches a temperature of 118°C (245°F) on a candy thermometer. This precise temperature is crucial for the caramel to set properly.

6. Once the caramel reaches the target temperature, remove it from the heat. Stir in the salted butter until it is fully melted and incorporated, adding a delightful richness and sheen. Pour the warm blueberry caramel evenly over your cooled shortbread crust. Place the tart in the refrigerator for 2 to 3 hours, or until the caramel has completely set and is firm to the touch.

For the Mascarpone Meringue Filling & Toppings:

This light, creamy, and flavorful mascarpone meringue filling is the star of the tart, echoing the luxurious texture of tiramisu while introducing bright citrus notes and fresh berries.

Mascarpone Meringue Ingredients:

• 250g of high-quality mascarpone cheese, chilled
• 50g of powdered sugar, sifted
• 2 large eggs, plus the 1 egg white reserved from the shortbread recipe (you will use 3 egg whites in total)
• 8g of fresh lemon juice
• 35g of water
• 60g of molasses
• 60g of light brown sugar
• 2g of agar-agar powder (a natural gelling agent, crucial for stiffening the filling)
• The zest of 1 pomelo grapefruit (these are typically smaller and milder; if unavailable, use the zest of 1/2 of a regular, larger grapefruit)
• The zest of 1/2 of a fresh lemon
• 10 fresh blueberries, for garnish
• 1 small square of dark chocolate (70% cocoa or higher), for grating

Steps to Craft Your Mascarpone Meringue Perfection:

1. Carefully separate the egg whites from the egg yolks. Ensure no yolk gets into the whites, as this will prevent the meringue from whipping properly.

2. In a large mixing bowl (make sure it’s spacious enough to accommodate the meringue later!), combine the egg yolks with the sifted powdered sugar. Whisk thoroughly until the mixture is light yellow and creamy.

3. Add the chilled mascarpone cheese to the egg yolk and sugar mixture. Using a whisk, gently mix until smooth and well combined. Set this creamy mascarpone base aside.

4. In a clean, medium-sized pot, combine the lemon juice, water, brown sugar, molasses, and agar-agar powder. Whisk everything together until the agar-agar is fully dissolved.

5. Heat this mixture over high heat, stirring occasionally, until it reaches precisely 118°C (245°F) on a candy thermometer. This hot syrup will be used to create a stable Italian meringue.

6. While the sugar syrup is heating, begin preparing your meringue. In the bowl of your stand mixer (using a very clean, grease-free bowl and whisk attachment), whisk the reserved egg whites on medium-high speed until they form soft peaks.

7. Once the heated sugar syrup reaches 118°C (245°F), carefully and slowly pour it in a thin, steady stream into the whipping egg whites while the mixer is running on high speed. Continue whisking on high speed until the meringue mixture has cooled down to room temperature (approximately 22°C / 70°F) and forms stiff, glossy peaks. This process usually takes about 8-10 minutes and results in a stable, shiny Italian meringue.

8. Now, gently incorporate the Italian meringue into your mascarpone cream mixture. Add the meringue in small batches, folding it in little by little using a spatula. Be careful not to overmix; the goal is to keep the mixture light and fluffy, preserving the airiness of the meringue. Your final mascarpone meringue should be airy, voluminous, and hold its shape.

9. Transfer the creamy mascarpone meringue mixture into a pastry pouch fitted with your desired nozzle (a large round tip works well for piping swirls). This makes for easy and elegant application.

10. Refrigerate the pastry pouch filled with the mascarpone meringue for 3 to 4 hours. This allows the filling to firm up slightly and become easier to pipe.

11. Once chilled and ready to serve, generously fill your shortbread pastry tart (with the set blueberry caramel layer) with the mascarpone meringue filling. You can pipe beautiful swirls or simply spread it evenly for a rustic look.

12. Grate the zest of the pomelo grapefruit (or half a regular grapefruit) directly over the top of the tart. The delicate citrus aroma will instantly brighten the dessert.

13. Follow with the zest of half a lemon, adding another layer of aromatic freshness.

14. Decorate the tart with the 10 fresh blueberries, artfully arranging them for a pop of color and natural sweetness.

15. For a final touch of elegance and a hint of bitterness to balance the sweetness, finely grate one square of dark chocolate over the entire tart just before serving. Enjoy your magnificent, travel-inspired Blueberry Caramel Shortbread Tart with Mascarpone Meringue!