Shortcrust pastry with chocolate

In the bowl of the planetary mixer fitted with the leaf-shaped attachment: combine the flour (1), icing sugar, salt, almond powder and cubed butter. Mix until you get a sandy dough. Add the eggs and the flour (2) already sifted with the cocoa powder. Mix without working too much. Roll out the dough between two “chitarra” pasta sheets and put in the fridge. Cut into discs of 3cm in diameter and bake in a fan oven at 165°C for 15 min. Put aside for decoration.

Hazelnut biscuit

With a mixer, whip the egg whites with the invert sugar into a meringue. Gently add all the sifted powders with a spatula. Arrange on a 30cm x 40cm silicone mat. Bake in a fan oven at 170°C for about 12 min. Put aside for assembly.

Gianduja Namelaka

Heat the whole milk. Separately melt the gianduja and the chocolate. Mix, then add the glucose. Add the gelatine dissolved in the milk and pour over the chocolate. Stir, then add cold cream. Stir again, then put in the fridge. The next day, mix the cream gently with a mixer and put it in a piping bag.

Caramel

Boil the cream, glucose, vanilla pod seeds and add the gelatine. Make a dry caramel with the granulated sugar. Gradually pour the hot cream over the caramel. When the mixture reaches 40°C, add the pieces of butter and the salt. Mix with the immersion blender. Place in a piping bag and put aside for assembly at room temperature.

Assembly:

Spread a thin layer of Pralin Delicrisp Noir IRCA (250g) on ​​the hazelnut biscuit. Turn it over and spread the IRCA premium Nocciolata on the biscuit (200g). Put in the freezer then cut into 4cm diameter discs. Place a disc of biscuit in each chocolate tart. Garnish again and smooth. Put on the namelaka and caramel. Decorate with edible watercress leaves and a disc of chocolate sablé.