Steps for the baked tiramisu tart

• To make this tiramisu tart, the first step is to prepare the shortcrust pastry. You can knead the pastry in any kitchen robot; I used the stand mixer for convenience. Start by putting the leaf whisk (the K), in the mixer bowl add the cold diced butter together with the sugar, the sifted flour with the pinch of salt, the baking powder, the vanilla, and set the machine to speed 2 for a few minutes. Then add the egg and mix for a few more minutes until you get a smooth and homogeneous dough. If necessary, add a drop of milk. Compact the shortcrust pastry well and wrap it in cling film, let it rest in the fridge for about an hour. You can also prepare the pastry the day before. Remove the shortcrust pastry from the fridge and divide it in half, then roll it out with a rolling pin to a thickness of 1/8 inch. Line a 9-inch tart pan previously greased and floured with the pastry and set aside.

  

• In a bowl, beat the eggs with the sugar and vanilla using electric whisks for 10 minutes. Add the mascarpone and beat again until the mixture is smooth and homogeneous.

  

• Take the tart pan lined with the pastry and pour half of the mascarpone cream, dip the ladyfingers in the coffee and arrange them on the cream. Finally, pour the remaining cream and level well. Trim the excess pastry along the edges. Finally, roll out the remaining pastry and seal the tart with this shell, closing the edges well towards the inside. Bake in a preheated static oven at 350°F for 45 minutes. Lower shelf of the oven. Once it’s cooked, turn off, remove from the oven, and let it cool.

  

• Place the tart on a serving plate and decorate the surface with unsweetened cocoa powder and serve.

  

• I hope you like this last recipe of mine, see you next time, friends.