How to Make Espresso Mascarpone Tart

• Preheat your oven to 350°F (175°C).
  
• Combine the all-purpose flour, cocoa powder, powdered sugar, and salt in a mixing bowl.
  
• Add the chilled, cubed butter to your dry mixture and mix until it resembles coarse crumbs.
  
• Incorporate the egg yolk and gradually mix in the cold water, until a dough forms.
  
• Press the dough into a tart pan, covering the bottom and sides evenly. Prick the bottom with a fork.
  
• Bake in preheated oven for 15-20 minutes or until set. Cool on a wire rack.
  
• Whip the heavy cream in a mixing bowl until soft peaks form.
  
• Mix the mascarpone cheese, powdered sugar, cooled espresso, vanilla extract, and coffee liqueur until smooth.
  
• Fold the whipped cream into the mascarpone mixture gently.
  
• Pour the espresso mascarpone filling into the cooled tart crust and smooth the top.
  
• Refrigerate the tart for at least 2 hours to set.
  
• Dust the top with cocoa powder before serving. Add chocolate shavings and coffee beans for decoration if desired.
  
• Slice and serve chilled.