Chestnut and mandarin tart

1. Mix the softened butter with the icing sugar.
2. Add one-half of the dry items.
3. Incorporate the eggs and the second part of the dry items.
4. Let it rest at 4°C for 10 to 12 hours.
5. Laminate at 2mm and cut a disc of 65 mm.
6. Put it on the half-sphere silicon tray and bake it at 175°C for 8 to 10 minutes.

1. Beat the egg yolk with brown sugar until reaches the rubbon stage.
2. Separetly beat the egg white with the sugar.
3. Add the puree to the first batter.
4. Add the egg white and the flour previously sifted.
5. Add the melted butter.
6. Spread in a silicon mould 60x40cm 8mm height.
7. Bake at 180°C for 7 to 9 minutes.

1. Mix all together. The punch should be at 32-33°Brix.

1. Heat the fruit puree at 45°C.
2. Mix the pectin with the sugar.
3. Add to the warm fruit puree and bring to boil for 3 minutes.

1. Make custard sauce with the chestnut puree, sugar and egg yolk.
2. Pour over the milk chocolate, and the cocoa butter and mix well using a hand blender.
3. Let it cool it down at 4°C.
4. Add the mascarpone, and the rum and whip the cremeux.