Seven heart-shaped puff pastry tarts with tiramisu filling and a raspberry on top, o a white ceramic tray garnished with raspberries and sage leaves. There is a bowl of fresh whipped cream with a raspberry and two sage leaves to the right. There is a Valentine's Day tea towel in the background.

Easy Tiramisu-Inspired Puff Pastry Tarts

4.0 from 4 votes

Here’s a beautiful little Valentine’s Day dessert that will look like you spent all day making it, but actually comes together in about an hour. I wanted to bring the delicious flavors of tiramisu to an easy puff pastry dessert that anyone can make and I love how these came out!

As seen on instagram here.

I used a different brand of puff pastry than usual for these and I really liked it. Normally I buy the Pepperidge Farms puff pastry from the freezer section, but I decided to try the Jus-Rol brand that’s in the refrigerated section near the crescent roll dough. I love that I didn’t have to set it on the counter to thaw. It went right from the fridge to the pastry board, which was perfect. It’s also rolled and not folded, so it doesn’t have creases.

This recipe calls for 1 tbsp of espresso concentrate. If you have instant coffee on hand, you could use that instead so you don’t have to buy something special. I keep Cafe Bustelo instant espresso in my pantry because I use it for a few different recipes. To make the concentrate, simply mix 1 tbsp of boiling water with 1 tbsp of instant espresso or instant coffee and allow it to cool before using.

I think that these tarts are best served with a raspberry or a strawberry on top. We are out of season for these fruits here in MA right now, so I just decided based on what looked better at the store and raspberries were the winner.

I thought that freshly whipped cream would be nice alongside these tarts, so I bought whipping cream to make some. Because I had the whipping cream for that, I used 1 tbsp in the tiramisu filling. If you don’t plan to make whipped cream, you definitely don’t need to buy whipping cream for the 1 tbsp in the filling. You could use any kind of cream or even whole milk instead.

I hope that you love these as much as I do! If you’re here for heart-shaped desserts, be sure to check out my cinnamon roll, my conversation hearts and my raspberry twists.

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Easy Tiramisu-Inspired Puff Pastry Tarts

Recipe by Sarah
4.0 from 4 votes
Course: DessertCuisine: American, ItalianDifficulty: Easy


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If you love tiramisu, then you’ll love these! Easier than traditional tiramisu, but these have the flavors that you love. The presentation is so pretty and perfect for Valentine’s Day!

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  • Tarts:
  • 1 sheet puff pastry (see notes)

  • 1 medium egg for egg wash

  • 1/4 tsp cinnamon sugar (see notes)

  • 1/4 tsp powdered (confectioners) sugar for dusting

  • Tiramisu filling:
  • 8 oz mascarpone cheese

  • 1/4 c powdered (confectioners) sugar

  • 1 tbsp espresso concentrate (see notes)

  • 1 tbsp whipping cream

  • 1/2 tsp vanilla extract

  • 1 pinch salt (I use fine pink Himalayan sea salt for baking)

  • Toppings and garnishes:
  • 1/2 tsp dark chocolate shavings (see notes)

  • 6 oz package of raspberries for garnish (optional)

  • 1 c whipped cream for serving (optional / see notes)


  • I used a refrigerated puff pastry for this, but if you’re using frozen, take it out to thaw until it’s pliable but still cold (usually 30 mins). The Jus-Rol refrigerated puff pastry that I used can go right from the fridge to your pastry board, so it’s easy! Lightly flour your board and roll out your puff pastry. You don’t want to thin it out, just make sure it’s all even in thickness.
  • You need two cookie/biscuit cutters that nest for this. I used two hearts. The larger one is 3 inches wide and the smaller one is 1 3/4 inches wide. You’ll need 2 large hearts cut from the puff pastry for each tart (14 total puff pastry hearts with the large cutter). I was able to make 7 tarts because I could fit 15 (one was extra) large hearts on my puff pastry. Set aside your scraps (see notes).
  • Preheat oven to 400 degrees F, set a rack in the center of the oven, and set 7 of the puff pastry hearts on a parchment-lined rimmed baking sheet.
  • With the other 7 puff pastry hearts on your pastry board, use your smaller cutter to cut out the middle. The middle part that you cut out won’t be used for this recipe, but see my notes below for what I did with the extra puff pastry. You’ll just need the outer edge of these hearts to stack on top of your bottom layer. See my video below for reference.
  • Using a pastry brush, brush egg wash on the outer edges of your bottom layer hearts. I put egg wash here to help the next layer stick. Then add the second layer which is the outer edge of the heart with the middle cut out. What you’re doing here is creating a space for adding your tiramisu filling later. The outer edge of the heart will puff up and leave an indentation in the center where your filling will sit. Once you have stacked the second layer onto all of your bottom layers, brush them all gently with egg wash,
  • Lightly sprinkle the hearts with cinnamon sugar and place them in the oven at 400 degrees F. Bake for 12 minutes until golden brown and puffy. If the tarts are a little bit uneven when you take them out of the oven (one side higher than the other), gently press down on the higher side and you can even them out pretty well. Allow the tarts to cool enough to handle so that they don’t melt the tiramisu filling when it’s added.
  • While the tarts are baking, make the tiramisu filling. In a large mixing bowl, add the mascarpone, powdered sugar, espresso concentrate, whipping cream, vanilla extract and salt. Beat with a hand mixer until smooth. Taste the tiramisu filling to make sure that it’s sweet enough for you. I did not make it very sweet because I prefer it not to be. If it isn’t sweet enough for you, add another tbsp of powdered sugar, beat with mixer, taste it and repeat if necessary. When you’re happy with the tiramisu filling, you can add it to a piping bag fitted with a large tip.
  • Lightly sprinkle the puff pastry tarts with powdered sugar. I use a sieve for a very fine dusting. Next, using the back of a small spoon, gently press down on the centers of the tarts to deepen them a bit.
  • Add the tiramisu filling to the centers of the tarts. They will fit about 1 1/2-2 tablespoons of filling in each one. If you don’t want to use a piping bag, you can spoon the filling in very carefully. You will have some extra filling. You can serve it with the extra puff pastry (see notes).Seven heart-shaped puff pastry tarts filled with tiramisu-inspire filling, on brown parchment paper on a baking sheet.
  • Using a microplane, grate some chocolate shavings over each filled pastry. I used dark chocolate, 95% cocoa. Alternatively, you could use a sieve, just like I do with the powdered sugar, and use cocoa powder instead if you prefer. It would probably be about 1/8 tsp of cocoa powder. You really do not want to overdo cocoa powder.
  • Transfer tarts to a serving tray and garnish each one with a raspberry if desired. A strawberry would be good here too! If you are going to be serving these with fresh whipped cream, see my notes below for how to make it. Serve and enjoy!


Recipe Video


  • I used a sheet of Jus-Rol Puff Pastry for this. It’s in the refrigerated section of the grocery store near the crescent roll dough. This comes in a pack with one sheet, whereas the frozen puff pastry comes with two sheets. This sheet also was bigger than the typical frozen puff pastry sheet. So if you’re using a frozen puff pastry, you may need two sheets and you’ll want to set it on the counter for about 30 mins until it becomes pliable, but still cold.
  • I keep cinnamon sugar mixed in our spice cabinet because the girls like to use it on toast sometimes. The best ratio (in my opinion) is 1 tbsp granulated sugar to 3/4 tsp ground cinnamon.
  • I use Cafe Bustelo instant espresso to make espresso concentrate. I mix 1 tbsp of the instant espresso with 1 tbsp of boiling water, stir and allow it to come to room temperature before adding it to my mascarpone cheese mixture.
  • I used less than one square of a Lindt 95% cocoa bar and grated it with a microplane over the tarts to make tiny chocolate shavings on top. Alternatively you could sift a tiny bit of cocoa powder on top instead.
  • Whipped cream is perfect to serve with these. I made fresh whipped cream because I had the whipping cream already for the mascarpone filling. To make fresh whipped cream, place a metal bowl in the freezer while you’re working on everything else and take it out at the end when you’re ready to whip the cream. Add to the cold bowl: 1 c whipping cream, 1 tbsp powdered sugar, 1/4 tsp vanilla extract and a pinch of salt. Beat with a hand mixer for 3-4 minutes.
  • I don’t like to waste puff pastry, so with the scraps I cut out smaller hearts where there was space, then gathered the scraps, rolled it out, cut more small hearts, etc. until I used it all. I placed these on a parchment lined baking sheet, brushed with egg wash, sprinkled with cinnamon sugar and baked for 8-10 mins at 400 degrees F.

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