Caramelized tart

Step 1

In the bowl of the mixer pour 125 g of flour with the butter into small pieces at 25 ° C and the vanilla, and mix until a sandy mixture is obtained. Add sugar, egg whites, cocoa and almond flour. Work at low speed and combine the salt. Add the remaining flour and work until a homogeneous mixture is obtained. Make a dough and wrap with plastic wrap. 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 water bath. Boil the milk and pour it over the chocolate 2/3 times, stirring. Add the yolk then add the hazelnut paste. With an electric whisk, whisk the egg whites with the sugar and add to the chocolate, stirring gently from the bottom upwards so as not to disassemble the mixture. Pour onto the bottom of a tart mold by smoothing the surface to make it as regular as possible and put in the freezer.

For the custard, bring the milk to a boil with the vanilla bean and half the sugar. Meanwhile, mix the egg yolks, starches, remaining sugar and yolks in a bowl with a whisk. Pour the boiling milk, stir and put everything back on the heat. Cook stirring for 1-2 minutes, until the desired density. Cover with plastic wrap and let cool.

Make the base for the meringue by cooking the water with the first part of sugar over a high heat. When the syrup reaches 115 ° C, start whipping the egg whites at medium speed and, when they begin to froth, add the second part of sugar. Add the syrup flush at 121 ° C and whip until cooled. Use immediately.

Roll out the pastry to a thickness of 3 mm and coat a buttered tart mold. Prick the bottom and cook at 160 ° C for about 25 minutes. Leave to cool and fill with a layer of custard. Remove the chocolate mousse from the freezer and pour it over the custard, pressing lightly, so that the cream rises along the edges. If necessary add more cream. Insert the meringue in a piping bag with a 1A croissant, and, starting from the edge of the tart, make tufts to completely cover it. Change croissant and with a star, make some tufts over the smooth ones. Caramelise with the caramelizer. Decora with hazelnuts cut in half, cornflower and dried rose petals and edible gold.