Preparation of the tiramisu tart

• Prepare the base.
  In a large bowl, mix the flour and powdered sugar.
  Add the butter cut into small pieces and work it in until the mixture becomes sandy.
  Add the egg yolks and knead thoroughly until you have a homogeneous, uniform dough. Shape into a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least one hour.

• After resting, roll out the dough to form a disk that will cover the bottom and sides of an 8-inch tart pan; after buttering and flouring the pan, place the pastry disk into it.
  Cover it with a sheet of parchment paper and fill it with dried beans.
  Bake at 356°F (180°C) in a conventional oven for fifteen minutes, then remove the beans and parchment paper and bake for another five minutes.
  Remove from the oven and let cool completely.

• Prepare the filling.
  In a large bowl, using electric beaters, whip the chilled cream from the refrigerator with the mascarpone, powdered sugar and one tablespoon of coffee until you obtain a thick, firm mixture.
  Create a layer of cream in the prepared shortcrust shell, then dip the ladyfingers in the remaining coffee and arrange them on the cream.

• Put the remaining cream into a piping bag fitted with a plain tip and pipe rosettes on top of the ladyfingers until the entire tart is covered.
  Decorate with a dusting of unsweetened cocoa powder and serve your tiramisu tart.

  Chez Bibia