Tartamisu (Tiramisu Tart)

Method

1. Preheat oven to 160°C fan-forced (180°C conventional).
2. Line a 20cm fluted deep tart tin with the pastry, gently pressing the pastry into the base and sides of the tart tin.
3. Trim the pastry until it is level with the top of the tin. Prick the base of the tart tin with the tines of a fork, then place into the freezer for 20 minutes.
4. Remove tart from the freezer, then line the pastry with baking paper and baking weights and bake in the oven for 12-14 minutes. Remove the tart from the oven, then remove the paper and weights and place back into the oven to bake for an additional 12 minutes. Remove it from the oven and set aside to cool completely.

1. Chop the dark and milk chocolate into small pieces and place into a metal bowl.
2. Add the cream into a microwave-safe bowl, then microwave it in short bursts until just boiling.
3. Add the coffee liqueur to the heated cream and stir to combine. Pour the cream mixture over the chocolate and let it stand for 1 minute to allow the chocolate to melt.
4. Whisk the mixture until completely combined and smooth, then allow to cool. Once cool, pour the ganache into the tart pastry and smooth it with a spatula. Place into the fridge for 1 ½ - 2 hours to set.

1. Combine cream and icing sugar in a large bowl and mix until stiff peaks form.
2. Add the mascarpone cheese and vanilla bean paste and mix until just combined.
3. On top of the ganache, fill the remainder of the tart case to the top with the mascarpone cream and level until smooth. Transfer the remaining mixture into a piping bag with a large French piping tip (or a large round piping tip), then pipe small dollops of the mixture on top of the tart.
4. Refrigerate for a minimum of 2 hours until completely set, then sprinkle with cocoa powder, cut and serve.