Make the tart dough in a food processor and roll out between two sheets of parchment paper
Place in the fridge for 30 minutes
Preheat oven to 200°C
Transfer to your tart or spring for pan
Place in pie weights, I used dry beans
Bake for 15 minutes
Remove the beans and bake for 10 more minutes
Let the crust cool completely
Make the filling by blending ladyfingers and coffee with bourbon in a food processor
In a bowl whip the Mascarpone with the heavy cream and the sugar until stiff but fluffy
Start layering the tart
I did 2 layers of lady fingers and 3 layers of Mascarpone cream in total
Press down on each layer of the ladyfingers
Dust with cocoa between each new layer
Place in the fridge overnight or for at least 4 hours before serving
