Tiramisu tart

Mix the flour, salt and butter together using a blender blade.

Add the icing sugar and the ground hazelnuts, then finish with the eggs.

Cover with cling film and leave in the refrigerator.

Roll out the shortbread to 4 mm then cut circles 18 cm in diameter.

Cream the butter and icing sugar.

Add the ground hazelnuts, the eggs, the corn starch, the rum and finally the Stand & Overrun.

Set aside to chill.

Heat the Stand & Overrun with the inverted sugar.

Pour onto the chocolate couvertures.

Add the softened butter and mix.

Roast the coffee beans at 150°C for 15 minutes.

Heat 110 g Stand & Overrun with the scraped vanilla pod and the roasted coffee beans.

Leave to infuse for 30 minutes then filter and rebalance the liquid (220 g).

Pour onto the white chocolate.

Fold in the melted gelatin mass.

Add the cold Cream Plus Mascarpone.

Mix then set aside to chill for at least 6 hours.

Heat 110 g Stand & Overrun, the glucose syrup and the inverted sugar

Pour onto the chocolate and the coffee paste.

Add the gelatine mass and 300g cold Cream Plus Mascarpone.

Set aside to chill for 4 hours.

Whip at medium speed.