Chocolate Tart Recipe

Sweet pastry: Mix the butter, powdered sugar, and almond flour (to a sandy texture). Then add the room-temperature eggs and liquid vanilla. Finish the mixture with the flour and fine salt.

Creamy Caribbean: Bring the milk, cream, and candy to a boil. Add the egg yolks and cook like a custard. Pour over the chocolate in several stages. Blend with a hand mixer (at the bottom) to remove the air. Store.

Crunchy: Mix gently cold. Store.

Black icing: Cook the sugar and glucose to 114°C, then deglaze with cream and cocoa. Bring to a boil again, then add the previously soaked gelatin and the glaze. Store.

Hazelnuts with Sugar: In a saucepan, pour the sugar. Heat to 160°C, then pour over the hazelnuts in a bowl, mixing well. Return to the saucepan and caramelize. Store.

Final steps: Line the sweet pastry, dock it, bake at 150°C, cool down. Brush the tart (inside) with coating chocolate.

To finish, line with the crunchy layer, sprinkle with roughly chopped roasted hazelnuts, then pour the creamy filling, let it cool, and glaze with the dark icing. Decorate with a few sugar-coated hazelnuts.