Step 1

1)Place your softened butter into a mixing bowl, add sifted sugar and mix well with a spatula, until creamy.

Step 2

2)Now add your yolk and continue mixing.

Step 3

3)Now add your espresso and mix to incorporate. (Once you mix in your espresso the buttery mix will seem to have separated, but just give it a good beating for a minute and it will come back together.)

Step 4

4)once all your wet ingredients are beautifully blended, add your sifted flour and salt.

Step 5

5)Work the dough with your hands as least as possible until roughly formed a dough (Do not kneed!)

Step 6

6)Press your dough down with your hands into a disc, cover with cling film and refrigerate for an hour.

Step 7

1)While our dough is resting, we will prepare this simple sponge.

Step 8

pre heat the oven to 170*C and separate yolks and whites. In a mixing bowl place your egg yolks along with 30gr sugar and beat well with a mixer until very thick, light yellow and creamy. (this will take somewhere between 5-10 minutes) best way to check is to dip your finger into the cream. If you don’t feel any sugar you’re good to go.

Step 9

2)Now add vanilla extract and mix well shortly until incorporated.

Step 10

3)In a separate bowl, mix egg whites, along with a small pinch of salt on medium speed until you get soft peaks. (2-3 minutes). Once soft peaks are present, turn the speed to high adding the rest of you sugar (30gr) gradually. Mix until you get sharp spikes and a glossy firm texture. (Or flip the bowl over your head and check if it falls….on your head.)

Step 11

4)Now sift the flour over the egg yolks mixture then add salt and 1/3 of your egg whites meringue.

Step 12

5)Fold in your flour and meringue with a spatula gently going all the way from the bottom to the top as flour tends to fall down.

Step 13

Video Playerhttp://meza-blog.com/wp-content/uploads/2020/12/VID_20201210_100746.mp400:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume.

Step 14

6)Once incorporated, add the rest of your meringue and keep gently folding.

Step 15

7)Once all the ingredients are well combined, transfer to a baking tray aligned with parchment paper. (I drizzled a bit of oil under the parchment paper to help it stick.)

Step 16

8)Now using a offset spatula, distribute the mixture evenly around the surface making sure it’s not more than 0.5cm thick.

Step 17

9)Place inside your preheated oven on 170*C and bake for about 15 minutes or until beautifully golden brown.

Step 18

10)Once done, turn the oven off and leave it inside for another half an hour or so. If the oven seems too hot, or if the dough has already got a rather darker color, open the oven door slightly to let some of the heat out.

Step 19

11)Once done, while still warm cut out the sponge to your desired shape to fit your tart mold.

Step 20

1)Place your chilled tart dough in between two sheets of parchment paper and flour lightly.

Step 21

2)Gently roll out the dough. Apply no greater pressure than the rolling pin itself. Applying pressure while rolling tart crust will cause it to break, so just be patient.

Step 22

3)So basically the easiest way to make a round shape is to pass the rolling pin back and forth until it doubles in length, then rotate the dough 45* and repeat this step.

Step 23

4)Roll the dough until very thin (about 5 mm), and feel free to lightly dust as needed while rolling. Also make sure the diameter of the dough is about 6 cm wider than the diameter of the mold. (the recipe works for up to 28 cm molds)

Step 24

5)Now align your baking mold with parchment paper and grease the edges with butter.

Step 25

6)Tuck in the edges of the mold, but very gently, as pressing hard would make the dough think around the edges and collapse the tart.

Step 26

7)Place the dough in the fridge for 30 minutes (or even better into a freezer) to let the dough set and pre heat the oven to 175*C.

Step 27

8)Take out of the fridge and poke the dough with a fork. This is crucial so the dough doesn’t bubble up from escaping steam while baking.

Step 28

9)Now to blind bake the tart pastry, cover the whole dough with parchment paper, it’s important to cover the edges as well, as they would burn off very quickly.

Step 29

10)Now fill the dish with baking beans, rice, beans, lentils or what ever you have in your pantry.

Step 30

11)Place inside your pre heated oven on 175*C for 20 minutes. Once done let cool off 15-20 minutes with the beans still in place, then remove beans and let cool completely.

Step 31

1)Separate egg yolks from egg whites. Place your yolks in a heatproof bowl, along with sugar, and wine liquor.

Step 32

2)Place the bowl over bain-marie on medium heat and whisk constantly until thick and creamy. (it will take in between 5-10 minutes.)

Step 33

3)Once beautifully creamy and bright yellow, remove from the heat and add mascarpone (preferably room temp.) to your egg mixture, along with vanilla and a small pinch of salt.

Step 34

4)Beat well with a whisk until incorporated. At first you’re going to think, no, this will never come together I need a mixer, and 30 seconds later it will come together.

Step 35

5)If your mascarpone cheese wasn’t room temp like mine, you’ll need to pass the cream through a fine sieve to remove lumps.

Step 36

6)Now beat your egg whites along with a small pinch of salt until you get sharp peaks and a glossy thick texture. (You don’t really need the salt when making meringue, salt or acid just helps it stay together.)

Step 37

7)Once your meringue is beautifully thick and glossy, add half of it to your mascarpone cream and fold in slowly and carefully.

Step 38

8)Once all is incorporated, add the second half and fold again.

Step 39

1)Take your crust, and fill the bottom with tiramisu cream and spread out evenly using a silicone or offset spatula.

Step 40

2)Now mix together two shots of espresso and wine liquor. Very quickly dip the ladyfinger sponge into the mixture on both sides and place over the cream. (Less is definitely more when soaking ladyfingers in coffee! leaving them any longer than two seconds will make them fall apart and make your tiramisu watery as they will absorb too much liquid.)

Step 41

3)Now fill the tart with cream to the top and even it out with an offset spatula.

Step 42

4)decorate per wish with more cream and sift over fresh cocoa.