Tiramisu Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">90g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">100g ladyfinger biscuits (savoiardi)</li><li class="ingredients-single-item">100ml strong espresso, cooled</li><li class="ingredients-single-item">30ml coffee liqueur (Kahlúa or Tia Maria)</li><li class="ingredients-single-item">400g mascarpone cheese, room temperature</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp unsweetened cocoa powder, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until it resembles fine breadcrumbs (or pulse in a food processor). This technique creates small pockets of butter that will expand during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar and salt. Add the egg yolk and enough cold water to bring the dough together into a ball. The coldness helps prevent gluten development, keeping your pastry tender. Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Trim the excess and prick the base with a fork. Rest in the fridge for another 15 minutes - this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is golden and crisp. The initial blind bake with weights prevents the pastry from puffing up. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the cooled espresso with the coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture - about 1-2 seconds per side. Don't soak them too long or they'll become mushy. Arrange them in a single layer over the base of the cooled tart shell, breaking pieces to fit if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the mascarpone custard, beat the mascarpone in a large bowl until smooth. In a separate bowl, whip the double cream with half the sugar until it forms soft peaks - be careful not to overwhip, which can cause graininess. Fold the whipped cream gently into the mascarpone using a spatula with a cutting motion to maintain airiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In another bowl, whisk the eggs with the remaining sugar and vanilla until pale and increased in volume. This creates a light, airy mixture that gives the filling its mousse-like texture. Gently fold this into the mascarpone mixture until just combined - overmixing will deflate the air bubbles you've worked to create.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the mascarpone filling over the coffee-soaked ladyfingers, smoothing the top with an offset spatula. Refrigerate for at least 4 hours or preferably overnight to allow the custard to set properly and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. For the most attractive finish, hold the sieve high above the tart to create an even, light dusting. Slice with a warm, clean knife for the neatest portions, wiping the blade between cuts.</li></ol>