Recipe courtesy of Executive Pastry Chef Spyros Pantoudis

Tart Base

• 200 g almond powder (or almond
• 1250 g butter 82%
• 500 g powdered sugar
• 400 g fresh whole eggs (around 8 or 9, depending on size)
• 2 kg pastry flour
• 0.02 g fresh vanilla pod

Mix all ingredients together in the mixer until you get fully homogenized dough. Rest in fridge for 30 minutes. Place small pieces of dough inside tart molds, shape and bake at 170 oC for 35 minutes. Let the tart cases cool and remove from the molds.

Crème Chocolate
• 400 g bitter chocolate
• 350 g fresh full fat milk
• 350 g double cream 35%
• 150 g fresh egg yolks (around 3 to 4)
• 70 g sugar crystals

Boil the milk with the double cream. Beat the yolk with the sugar. Add some milk (0.150 ml) and blend till the heat reaches 82°C. Place the mix in round pastry forms and put in the freezer to chill.

Mirroir Milk Chocolate
• 250 ml/1 cup whipping cream 35%
• 250 g milk chocolate
• 2 tablespoon butter 82% (optional)

Boil the whipping cream and add it to the milk chocolate. Mix until you get a fully homogenized mix. Add the butter in small pieces and mix again. Decorate with a fine line of hazelnut croquant and grated milk chocolate.

Structuring the Tart

Take the tart base add a bit of blackberry jam (till the tart base is fully covered). Deform the chocolate creams that have been chilled and spread with mirroir milk chocolate. Place the creams on top of the tart bases.