GIANDUJA AND
CHOCOLATE TART
Makes 3 pieces of 18 cm of diameter
Makes 3 pieces of 18 cm of diameter
Mix the flour, almond powder, icing sugar, salt and butter together until obtaining a sandy texture. Add the eggs. Cool down in the fridge to get a firm texture. Roll out to a 3 mm thickness, cut to the adapted size of your ring and put the dough in. Bake at 170°C for 10 to 12 minutes. When the tart is cold, coat it with tempered chocolate.
Warm the milk at 90°C, then pour over the Gianduja and the pre-soaked gelatin. Blend to homogenize. Cool down until reaching 30°C and incorporate the cream. Fill the tart up to 0.5cm from the edge with the mousse and let set in the fridge.
Warm the cream, vanilla with glucose and butter at 80°C, then pour over the chocolates. Blend to homogenize. Pour in a silicone mold and let set at 15°C. Place in the freezer. Unmold and spray with a preparation made with 50% of chocolate and 50% of cocoa butter.
Boil the water with the sugar up to 110°C. Add the nuts and place back on the heat. Mix until the nuts are coated with the sugar. Place immediately on a plate with baking paper.
