Equipment

• 9 inch tart pan with removable-bottom
• Large mixing bowl
• Hand mixer
• Whisk
• Silicone brush
• Rolling pin (or bottle)
• Parchment paper
• Pie weight
• Microwave safe bowl

Ingredients

For crust

• 89 g granulated sugar 
• 43 g almond flour
• 278 g all-purpose flour 
• 183 g cold salted butter (cubed)
• 39 g whole eggs (whisk eggs together then weight them)
• 1 tsp vanilla extract
• 1 tsp heavy cream
• 1 salted caramel dark chocolate bar (I used Ghirardelli)
• 3-4 tbsp heavy cream (for melting chocolate bar)

For cream filling

• 5 eggs  yolk
• 114 g granulated sugar
• 19 g corn starch
• 1 + 1/4 tsp vanilla bean paste
• 217 g milk
• 235 g mascarpone
• 140 g heavy cream
• 30 g confectioner sugar

For lady finger 

• 21 ladyfingers
• 8 oz strong espresso or coffee (you can use instant coffee as well, 2 + 1/2 tbsp instant coffee + 8 oz hot water)
• 1 tbsp rum (optional)
• coco powder for dusting

Preparation

For the crust 

1. Pre-heat your oven to 338°F (170°C)
2. In a large mixing bowl, combine granulated sugar, almond flour and all-purpose flour. Whisk everything together until well-combined.
3. Add cubed cold salted butter to the dry ingredients. Use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together eggs, vanilla extract and heavy cream. Gradually add the egg mixture, stirring gently with a fork until the dough comes together in a ball.
5. Turn the dough out onto a lightly floured surface and knead briefly to bring it together.
6. Sandwich the dough between two sheet of parchment paper. Using a rolling pin to roll them out. Chill in the fridge for at least 1-3 hours.
7. When ready to use, remove the dough from the fridge and let it sit at room temperature for 5 minutes to soften slightly.
8. Carefully transfer the dough to a removable bottom tart pan and press it into the bottom and sides of the pan. Trim any excess dough from the edges.
9. Prick the bottom of the crust with a fork to prevent it from puffing up during baking
10. Add parchment paper on top of the tart crust, add pie weight. Bake them at 338°F (170°C) for 15 minutes.
11. After 15 minutes is up, remove the tart crust from the oven, remove pie weight and parchment paper. Brush tart crust with egg wash (prepare use 1 egg + 1/4 tsp vanilla extract, you can save the remains in the fridge for next used).
12. Add tart shell back into the oven, bake for 10 minutes. After 10 minutes is up, remove the tart shell from the oven, and let cool completely before use.
13. After tart crust is completely cooled, in a microwave safe bowl, break chocolate bar into small pieces, add heavy cream and microwave for 40 second. Remove from the microwave and stir with a whisk. Check the consistency, if its too dry add more heavy cream, then add back to microwave for another 20 second.
14. Pour chocolate into tart crust and spread evenly, then refrigerate the tart crust for at least 20 minutes before use.

For mascarpone cream

1. In a medium pot, add milk, granulated sugar and vanilla bean paste (if you are using vanilla extract you will add that later). Put the pot on medium low heat, stir continuously until the milk is wam and steamy, remove from heat.
2.  In a medium bowl add egg yolk and corn starch, using a whisk, beat until well-combined. Pour half a cup of the milk mixture into the egg yolk mixture, and use a whisk stir until well-combined.
3. Slowly pour egg yolk mixture into the pot, then put the pot back on medium heat. Using a whisk, stir constantly, until mixture thickens.
4. Remove the mixture from heat (if you are using vanilla extract, you are going to add it at this step) and let it cool to room temperature. Transfer the custard to a bowl, cover with plastic wrap and let chill in the refrigerator for at least 20 minutes.
5. In a large mixing bowl, add heavy cream and confectioner sugar. Using a hand mixer on medium speed, beat until stiff peaks form.
6. In another large bowl, beat the mascarpone cheese until smooth. Fold the whipped cream into the mascarpone cheese until well-combined.
7. Removed custard from the refrigerator, transfer into a separate large mixing bowl. Using a whisk or hand mixer, beat until fluffy.
8. Add in half of the already whipped heavy cream. Using a silicone spatula, fold them together, add the rest of whipped heavy cream, and repeat the step, using a whisk, beat until well-combined.
9. Store the mascarpone cream in the fridge for later use.

Assembly

1. In a large bowl, add espresso and rum then stir until the combined.
2. Dip the ladyfingers into the espresso mixture, making sure they are fully coated but not soaked. Arrange them in a single layer in the tart crust.
3. Spoon half of the mascarpone mixture over the ladyfingers, spreading it out into an even layer.
4. Dip another layer of ladyfingers into the espresso mixture and arrange them on top of the mascarpone layer.
5. Spoon the remaining mascarpone mixture over the second layer of ladyfingers, spreading it out into an even layer, here you can create a swirl or leave them flat.
6. Cover the with a lid or plastic wrap and refrigerate for at least 2-3 hours, or overnight.
7. Before serving, dust the top of the tiramisu tart with a generous amount of cocoa powder.