- Cream the butter with icing sugar and salt in a mixing bowl using a beater - Add in the eggs slowly, don’t forget to scrape the sides of the bowl - Add in the flours while mixing until well combined - Cover the dough with plastic wrap and refrigerate for 30 minutes - Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper - Cut the dough into the shape of a 6-cm diameter tart ring and chill again for 10 minutes - Brush the tart ring with butter - Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring - Poke the dough gently all the way through with a fork - Bake the tart at 175°C for 6 minutes
- Mix the unsalted butter and sugar - Add in the eggs gradually - Add in the almond powder and melted Davao 67%, then beat together until well combined
- Bring the cream and glucose to 80°C - Pour the hot cream onto the melted Davao 67%, then emulsify using a hand blender - When it reaches 30°C, add the butter and emulsify with a hand blender
- Boil the milk and cream together - Mix egg yolks and sugar in a separate bowl, then add into the cream and mix well - Cook the mixture until 83°C, then sift onto the chopped Davao 67% - Add the gelatin mass and hand blend until emulsified
- Bring the cream to 80°C - Pour the hot cream onto the melted Davao 67%, hand blend until emulsified - Add the cold cream and bloomed gelatin - Blend using a hand blender and let it rest overnight or at least 16 hours - Whip before using
- Add the Almond Cream on top of the baked tart shell - Bake at 175°C for 12 minutes then let it cool - Pour the Davao 67% Ganache on top of the tart shell - Pour the Davao 67% Cremeux into a 6-cm diameter dome mold then freeze it - Unmold the cremeux, then whip the Davao 67% Whipped Ganache and pipe on top of the cremeux dome - Make a chocolate disc using Davao 67% and put it on top of the tart filled with the ganache - Spray the whipped ganache with cocoa butter and Davao 67% (1:1 ratio), then put on top of the tart
