CHOCOLATE TART

Make the initial mixture with the softened butter, the fine sea salt, icing sugar, ground almonds, whole eggs and 120g of the flour. Carefully mix until the mixture is smooth, and add the remaining 350g of flour. Leave to rest for at least one night. Spread the dough in 8cm tartlet rings, refrigerate for 30 minutes and bake in the oven at 150-160°C until the dough turns light brown.

Melt the chocolate and butter together at 50°C. Warm the almond paste then pour the egg yolk step by step inside, using the paddle. Finish by adding the chocolate and butter. Whipp the egg white and sugar. Mix the two mixtures. Spread on 60x40cm baking paper Bake at 180°C for 10 minutes.

Bring the cream to the boil with the inverted sugar. Gradually pour the boiling hot mixture over the melted couverture, mixing from the center to create a shiny and elastic core, showing the start of an emulsion. This texture should be maintained throughout. Add the rest of the liquid little by little and finish by adding the liquid butter. To finish the emulsion, carefully mix the ganache with a hand blender, without incorporating air into the mixture.

Mix the sugar with the pectin, the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix. Add the warmed cocoa nibs, spread between two sheets of oven paper. Bake at 180/185°C. Set aside a dry place.