First, make a tartji. Place flour and sugar in a cutter and turn lightly, then add small slices of cold butter and turn lightly enough to make the powder fluffy. Add the egg and cold water and turn it into a lump. Spread the dough flat and put it in a plastic bag and let it rest for more than two hours.

Use powder and rolling pin to spread the finished tart paper and pan it in a pan. Make a hole in the panned dough with a fork.

Place a paper foil and place the pressing stone on top and bake in an oven preheated to 170-180 degrees for 20-30 minutes. The baking time can vary from oven to oven

I make coffee ganache. Place the whipped cream in a saucepan and heat until the edges are fluffy. Add the coffee and melt it well, then add the dark chocolate and mix well.

When you scratch the finished ganache with a spatula, cool it to the point where you can see the way through, bake it, and pour it into the cooled tart. Then harden it to the point where it is completely firm in the refrigerator.

I make mascarpone cream. Beat in mascarpone cheese and add sugar and mix well. Whip cold whipped cream to a similar concentration as mascarpone cheese. Mix the whipped cream in the mascarpone cheese in two batches. Place the finished cream in a piping bag with a round pod.

Squeeze the cream into a round shape on the hardened tart paper.Then, after hardening in the refrigerator for about an hour, sprinkle cocoa powder and decorate with arazane. It's done!