Intense Chocolate Tart

Mix the softened butter with the icing sugar.

Mix together the dry ingredients.

Add half of the dry ingredients to the batter. Then the eggs.

Add the second part of the dry ingredients and mix until you get a smooth dough.

Give a rest at 4°C for at least 3 hours.

Laminate at 2.5 mm

Cut it to the desired shape.

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

Warm up the cream, glucose, butter and vanilla.

Make a dry caramel with the sugar.

Add the warm cream mix to the caramel to stop it.

At 70°C, pour over the chocolate and blend it.

Let it cool down at 4°C before using it.

Heat the cream, invert sugar to 85°C.

Pour over the chocolate and make an emulsion using a hand blender.

At 40°C, add the softened butter (room temperature).

Mix the gelatin powder and water to make a gelatin mass.

Heat the cream #1, milk and glucose at 85°C.

Pour over the chocolate, add the gelatin mass and make an emulsion using a hand blender.

Add the cold cream #2 and blend again.

Cool quickly and refrigerate overnight.

Whip when needed to obtain a smooth texture.