Intense Chocolate Tart

1. Mix softened butter with icing sugar.
2.  Add half of the dry items.

3.  Add the whole eggs and mix.

4. Add the second part of dry items and mix.

5. Give it a rest of 12 hours in the fridge.

6. Spread the dough at 3mm and cut a disc of 7.5 cm diameter and in a strip of 2 cm height and 24 cm length.

7. Put into a pie ring 8cm in diameter.

8. Bake in the ventilated oven for 12 to 14 minutes at 175°C.

1. Melt the milk chocolate at 45°C.

2. Add the pure almond paste and mix well.

3. Add the paillette feuilletine and spread it into the tart shell.

1. Whip the egg yolks with sugar #1.

2. Add the praline hazelnut and the pure hazelnut paste.
3. Separetly whip the egg whites with the sugar #2.

4. Mix together and add the flour.

5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 12 to 15 minutes.

1. Mix milk with cream, egg yolks and sugar.
2. Cook it at 82°C.

3. Pour over dark chocolate and mix well using a hand blender.

1. Make Custard Sauce with milk, cream, egg yolks and sugar.
2. Pour over the milk chocolate and mix well using a hand blender.

3. At 26-28°C, add the whipped cream.