Tiramisu tart

The return of this Buyer's pie circle that I love so much! This time I used it to make a tiramisu tart; this idea had been on my list of recipes to bake for a very long time, but I love classic tiramisu so much that I was afraid of being disappointed by changing the recipe and adding elements to make a tart. As you can imagine, I'm posting the recipe here, no disappointment at all, but a delicious pie with the basic elements of tiramisu, coffee, mascarpone and chocolate. I reused the recipe of Karim Bourgi's mascarpone cream, it is perfect and allows to keep the tart longer since the eggs are cooked, contrary to classic recipes.
 
 Material :
 Cercle cannelé De Buyer
Rouleau à pâtisserie
Douille lisse

Prep time : 1h30 + 30 minutes cooking
 For a 20cm tart :

 

Almond crust :

 60g butter
 90g powdered sugar
 30g almond powder
 A pinch of salt
 50g egg
 180g flour T55
 50g cornstarch
 
 Cream the butter with powdered sugar, salt and almond powder.
 
 

 
 Add the egg and finish with the flour and cornstarch.
 
 

 
 Mix until you obtain a homogeneous dough, no longer, form a ball then put a plastic wrap on it and place it in the refrigerator for at least 1 hour.
 
 

 
 Then spread the dough on 2mm thick, then put it in your circle.
 
 

 

 
 Put it in the refrigerator for at least 40 minutes or in the freezer for at least 20 minutes before putting it in the oven for 9 minutes at 170°C.
 

Biscuit cuillère :

 60g egg whites
 50g caster sugar
 40g egg yolks
 50g flour T55
 Powdered sugar
 
 Whisk the egg whites. When they begin to foam, gradually add the sugar while continuing to whisk so as to obtain a smooth and shiny meringue.
 
 

 
 Then add the egg yolks, and whisk for a few seconds so as to incorporate them quickly into the egg whites.
 
 

 
 Add the sifted flour, and mix delicately with the maryse. Stop as soon as the flour is incorporated and the dough is homogeneous.
 
 

 
 Pour it into a piping bag with a small plain tip (10 or 12mm).
 Pipe a circle of about 20cm on a baking sheet covered with baking paper. Sprinkle with powdered sugar, wait a few seconds and sprinkle again.
 
 

 
 Bake in the preheated oven at 180°C for 10 minutes, then allow to cool.
 
 

Coffee : 

Coffee (expresso or other)
 Sugar
 
 Prepare a coffee and sweeten it lightly.
 
 

Chocolate and coffee crémeux :

 90g whole milk
 90g liquid cream
 35g egg yolks
 15g caster sugar
 70g dark chocolate 66% cocoa
 1 teaspoon of instant coffee
 
 Whisk the egg yolks with the sugar.
 
 

 
 Heat the milk with the cream. Pour half of the hot liquid over the eggs, stirring well, and then pour back into the pan.
 
 

 
 Cook over low heat up to 85°C, stirring constantly, then pour over the chocolate and soluble coffee. Mix well, if necessary use a hand blender to obtain a smooth and shiny creamy consistency.
 
 

 
 Put a plastic wrap on it and put it in the fridge.
 
 

Mascarpone cream :

 Mascarpone :
250g mascarpone
 25g liquid cream
 
 Mix delicately the mascarpone with the cream.
 
 

 
 Sabayon :
30g egg yolks
 25g sugar
 31g water
 
 Prepare a water bath.
 Put the water and the sugar in a pan.
 Bring the mixture to a boil, then take 40g of this syrup.
 Gradually add the egg yolks to the hot syrup, whisking constantly by hand.
 
 

 
 Place the bowl containing the mixture on the water bath, and continue to whisk until reaching the temperature of 80°C (be careful to stir well so that the yolks do not clot).
 Then pour the mixture into the bowl of the robot with the whisk and whisk on high speed until the sabayon cools down and you get a whitened and well-swollen mixture.
 
 

 
 Italian meringue :
16g water
 70g sugar
 45g egg whites
 
 Place the water and the sugar in a pan and heat. When the syrup reaches 110°C, start whipping the egg whites so that they become foamy. When the syrup reaches 118-120 ° C, drizzle it over the whites, continuing to whisk. Whisk the meringue until it is cool and firm.
 
 

 
 Cream :
All the other éléments
 70g whipped cream
 
 Start by making the whipped cream.
 
 

 
 In a bowl, mix the whipped cream and half the sabayon.
 
 

 
 Mix the other half of the sabayon with the mascarpone-cream mix.
 
 

 
 Mix the two preparations together, then pour it all into the Italian meringue and stir gently with a maryse.
 
 

 

 
 

Assembly and decoration :  

Cocoa powder
 
 Spread the chocolate-coffee crémeux on the tart crust.
 
 

 
 Place the biscuit à la cuillère, and soak it with coffee with a brush.
 
 

 

 
 Add the mascarpone cream, then put the rest of the cream in a piping bag fitted with a plain tip and pipe it all over the surface of the tart.
 
 

 

 
 Sprinkle with cocoa, then enjoy!