Margherita tiramisu tart

Work the softened butter with the sugar, vanilla, and lemon zest until smooth.

Add the egg, then quickly incorporate the flour and salt. Form a dough ball, wrap it, and let it rest in the refrigerator.

Roll out the shortcrust pastry and line a buttered and floured 26 cm tart pan. Prick the bottom with a fork.

Cover the pastry with parchment paper and pie weights, then bake in a preheated conventional oven at 180 °C for 20 minutes.

Remove the paper and weights and continue baking for another 5–10 minutes, until fully golden. Let the tart shell cool.

Brush the inside of the cooled shell with melted dark chocolate, creating an even protective layer.

Heat the milk with the vanilla. In a bowl, mix the egg yolks, sugar, and starches, then gradually pour in the hot milk.

Cook the cream, stirring continuously until thickened. Once it comes to a boil, continue for about one minute, then cover it directly on the surface and let it cool.

Soak the gelatin in cold water. Work the cold pastry cream with the mascarpone and fold in 180 ml of semi-whipped cream.

Heat the remaining 20 ml of cream, dissolve the squeezed gelatin in it, and add the mixture to the mascarpone cream.

Spread part of the cream in the pastry shell. Cut the ladyfingers diagonally and pair the halves to form the petals.

Quickly dip the ladyfingers in the cold coffee and arrange them radially over the cream, forming a daisy.

Cover with the remaining cream and shape the petals using the back of a teaspoon. Decorate the center with chocolate and cocoa.

Let the tart rest in the refrigerator for at least 4 hours, then serve well chilled.