For the pastry
140g Icing sugar
45g Ground almonds
68g Egg yolk
330g Bread flour, sifted
For the tart mix
450g Milk chocolate (choose a couverture variety with minimum 36% cocoa solids)
225g Whipping cream
For the cocoa glaze
50g Cocoa powder, sifted
85g Whipping cream
10g Bronze gelatine leaves, soaked
To make the pastry:
- Beat the icing sugar, ground almonds, salt and butter together in a large bowl until white.
- Slowly add the egg yolks (allow to come to room temperature first).
- Slowly add 80g of the sifted flour in stages.
- Once combined, add the remaining flour in two stages and bring together. Allow to rest for an hour in the fridge.
- Roll the pastry to 5mm thickness and use to line a greased 8inch tart ring, ensuring all sides are perfectly straight.
- Chill for 20 minutes in the fridge and trim the top of the ring flat with a sharp knife.
- Line the tart base with clingfilm and baking beans. Blind bake the tart for 15 minutes at 165C.
- Remove the clingfilm and beans and bake the tart case for a further 8 minutes until cooked.
- Allow the tart case to cool before removing from the tart ring.
To make the tart mix:
- Melt the chocolate in a bain marie over hot water.
- In a separate pan, bring the cream and butter to the boil, then pour over the chocolate.
- Slowly fold the two components together and blend with a stick blender to ensure it is velvety smooth.
- Once cooled to around 35C, pour into the cooked tart case and allow to set at room temperature for a couple of hours. (Do not put the tart in the fridge).
To make the cocoa glaze:
- Place the cocoa powder, water, sugar and cream in a pan and bring to the boil.
- Add the gelatine and whisk until dissolved. Pass through a fine sieve.
- Cool to 35C in an ice bath.
- Pour a very thin layer on top of the set milk chocolate tart and allow to set.