Make tart paper and leave it in the refrigerator.

Making chocolate sheets: Whip eggs using a hand mixer and mix with sugar. Whip until ivory.

Add the pre-sieve powder and mix.

Mix a little bit of dough in the melted butter, then put it back into the main dough and mix well.

Place parchment paper in mold 1, pour batter and bake in oven for 180-20-25 minutes. If the dough doesn't come off when you poke it, it's done.

Roll out the dough in the refrigerator, place butter in a tart frame, and pan the dough on top.

Poke the tart dough with a fork, place the pressing stone on it, bake it for 10 minutes at 180 degrees, take out the pressing stone, and bake it again for 10 minutes. Let the baked tarte cool.

For coffee syrup, mix instant coffee in hot water, boil sugar, water, mix and cool at room temperature.

Making Kanashu: Place whipped cream over heat and remove from heat when edge is boiling and add chocolate.

Mix the ganache well and let cool.

Making Cream Cheese Peeling: Pre-soak the pangelatin in cold water, dissolve the cream cheese and mix with sugar.

Melt the milk in medium heat and squeeze the pan gelatin into the water. Mix milk in batter and lemon juice.

Whip the whipped cream and mix with the cream cheese dough.

Place chilled ganache on tart paper.

Cut the chocolate sheet smaller than the tart paper, apply enough coffee syrup, put cream cheese cream on it, and put the sheet - coffee syrup - cream on it and refrigerate it.

I tried this shape.

You can sprinkle cocoa powder before you eat. Tiramisutart, which is sweet and good for tea food. It's complicated to make, but the taste is the best.