chocolate tart with smoked sea salt caramel

1. Almond Biscuits

Ingredients:

Preparation:

- Cream the butter and shortening, then add icing sugar
- Slowly add the egg into the mixer
- Pour all the sifted dry ingredients and mix, careful not to overmix
- Rest the dough in the refrigerator before the baking process
- Bake at 170°C for 20 minutes

Ingredients:

Preparation:

- Warm up the cream then pour it onto the chocolate
- Let it melt, then add glucose and butter
- Using a hand blender, emulsify the ganache

Ingredients:

Preparation:

- Heat up cream and glucose, then pour into the chocolate
- Add melted bloomed gelatin
- Add the cold cream and blend until emulsified
- Rest the mixture overnight before whipping and piping

Preparation:

- Make a tart shell with the sugar dough. Bake at 165°C for around 20 minutes
- Pipe one layer of sea salt caramel into the tart shell, then add the chocolate ganache on top
- Whip the chantilly cream carefully without over-whipping, and pipe it on the tart as a decoration
- Add chocolate decoration on top as desired