A creamy tart, with a friable but soft cut with caramelized golden meringues.
In the planetary bowl pour 125 g of flour with butter into small pieces at 25° C and the vanilla, mix until obtaining a sandy mixture. Add sugar, egg whites, cocoa and almond flour. Work at low speed and add salt. Add the remaining flour and work for a homogeneous mixture. Wrap the dough with a transparent film. Keep in the fridge for at least 12 hours.
Meanwhile prepare the chocolate and hazelnut mousse: chop the chocolate and let it melt in a bain-marie. Boil the milk and pour it on the chocolate in 2/3 times, stirring well. Add the egg yolk and then the hazelnut paste. With an electric whisk, whip the egg whites with the sugar and add to the chocolate stirring gently from the bottom to the top to avoid deflating the mixture. Pour it in a tart mold by smoothing the surface and put in the freezer.
For the custard, bring to a boil the milk with the vanilla flavor and half of the sugar. Meanwhile mix the yolks, the starches, the remaining sugar and the yolks and mix with a whisk. Pour the hot milk, mix and put everything back on the fire. Cook for 1-2 minutes, until obtaining the desired density. Cover with film and leave to cool.
Make the meringue base boiling the water with the first part of sugar. When the syrup reaches 115° C whisk the egg whites at medium speed and, when they begin to froth, add the second part of sugar. Combine the syrup at 121° C and whip until cooled. Use immediately.
Roll out the pastry to a thickness of 3 mm and cover a buttered tart mold. Prick the ground and cook at 160° C for about 25 minutes. Leave to cool and stuff with a layer of custard. Remove the chocolate mousse from the freezer and pour it over the pastry cream, pressing it lightly, so that the cream rises along the edges. If necessary, add more cream. Place the meringue in a pastry bag with a 1A nozzle, and, starting from the edge, make tufts to cover it completely. Change the nozzle and with a star, make other tufts above the smooth ones. Caramelize with Decora burner and decorate with hazelnuts, cornflowers and dried rose petals and edible gold.
If you've made this recipe add a comment,
if you prefer a tip before realizing it ask here
Flamingo decorations and tropical fruit for a colorful, fanciful and really delicious cake.