Recipe for Three Chocolate Tart with Three Textures

Rub all the ingredients in the mixer bowl, then add water. Work for 30 seconds, shape into a ball, and refrigerate for 1 hour before rolling out. Roll out to about 4 mm. Cut the bases using rectangular molds (used as a pastry cutter), place the rectangular molds (lined with the mixture) and bake in a medium oven (180 to 200 degrees) for about 15 minutes. Let cool in the molds.

Prepare the milk chocolate cream. Hydrate the gelatin in a bowl of very cold water. Make a custard with the milk, egg yolks, and sugar. Incorporate the chopped chocolate and the squeezed gelatin while still warm. Fill the molds lined with cookie dough (the bottom should be covered with plastic wrap beforehand) and let cool, then place in the freezer for a minimum of 30 minutes for the cream to set.

Make the dark chocolate ganache: boil the milk with the sugar, then incorporate the previously melted chocolate using a double boiler or microwave. Let it cool slightly, then fold in part of the whipped cream, and add the remaining gently. Set aside in the refrigerator.

Prepare the white chocolate mousse. Boil 50 g of cream and incorporate the chocolate previously melted in the microwave or in a double boiler. Separate the eggs. Add the yolks (and optionally the gelatin that has been previously hydrated and then pressed) and then, gently, fold in the beaten egg whites that have been stabilized with a little sugar (about 30 g), and finally, the remaining whipped cream. Set aside.

To finish, remove the rings from the creamy mixture. Pipe alternating lines of dark chocolate ganache and white chocolate mousse onto the milk chocolate cream, simulating the keys of a piano. Reserve in the fridge until serving.