Steps

• First, start with the sablage: in a bowl, pour the sifted flour, sugar, a pinch of salt, and the cold butter from the fridge cut into coarse cubes, and the grated zest of a lemon.
  (Organic lemon).

• Work until you obtain a sandy-looking mixture.
  Add the egg yolks.
  Then start mixing everything together.
  Knead briefly, just enough to compact the dough for a perfect shortcrust pastry.
  Form a dough ball and wrap it in cling film, place it in the refrigerator to firm up for at least 3 hours.

  

• Once the shortcrust pastry has rested in the refrigerator for at least 3 hours, roll it out with a rolling pin on a floured surface to a thickness of about 1/8 inch.
  (To make it easier, I recommend rolling the dough between two sheets of parchment paper.)
  (If it is a sweet shortcrust pastry, I suggest working it for a few seconds with your hands before rolling it out to make it elastic but without warming it too much).

  

• Line a tart pan with the pastry, greased with non-stick spray or butter and flour.
  Trim the excess edges with a small knife.
  Prick the bottom with a fork and cover it with a parchment paper disc.
  
  Put in oven-safe weights (or legumes, like beans or chickpeas) and bake in a preheated static oven at 350°F for about 30 minutes.

  

• I suggest removing the weights and parchment paper after the first 15 minutes of baking, then continue cooking for another 15 minutes, remove from oven and let cool.
  
  The blind-baked shortcrust shell should be left to cool completely before removing it from the pan and filling it.
  The shortcrust pastry is ready to be filled.

  

• Melt the dark chocolate in a bain-marie.

  Using a kitchen brush, spread the chocolate on the bottom and inside edge of the tart, creating a very thin layer that will act as a waterproof barrier and keep the shortcrust pastry crisp.

  Place the shortcrust shell in the fridge for 10 minutes to allow the chocolate to set.

  

• Prepare the mascarpone cream, then in a bowl with an electric mixer, or in a stand mixer with a whisk, whip the cream until it is thick and fluffy and temporarily leave it in the fridge.

• 
  Soak the gelatin in very cold water for at least 5 minutes.

  
  In a bowl with electric whisks, or in a stand mixer with a whisk, beat the egg yolks until they start to incorporate air and become slightly more fluffy and lighter in color.

  Simultaneously with the yolks, place sugar and water in a saucepan and bring to a boil until, measuring with a kitchen thermometer, they reach 248-250°F.
  Once the cooked sugar syrup reaches the indicated temperature, pour it immediately into the yolks, previously whipped, keeping the whisks running and mixing until the mixture becomes lukewarm/room temperature.

  

• Heat the 2 tablespoons of milk in a small saucepan, dissolve the well-drained gelatin from the excess water and let it blend into the milk.

  Pour the still-warm gelatin mixture into the yolks and sugar and mix with the whisks until everything is homogeneous.

• Add the mascarpone and whip for a few seconds with the electric beaters.
  Take the whipped cream from the fridge and fold it into the previous mixture, gently mixing from bottom to top with a spatula.
  Once a homogeneous cream is obtained, let it rest for 10-15 minutes in the fridge to thicken slightly.

  

• Meanwhile, soak the ladyfingers in coffee and distribute them inside the shortcrust shell, on the chocolate layer, until covering the surface.

  Be careful not to soak them excessively.

  

• Pour the mascarpone cream into a pastry bag with a smooth nozzle about 1/2 inch wide and cover the entire surface with small dollops.

  

• 
  Dust the dollops with unsweetened cocoa and refrigerate for at least an hour before serving.

  

• Ready to be served

  

• Enjoy your meal.