Milk chocolate & blackcurrant tart

Mix all ingredients together and knead the dough in a mixer with low speed. Roll out the dough between two sheets of baking parchment to a thickness of 3 mm and refrigerate. Then put it into tart rings. Bake at 170ᴼC for 12 minutes.

Boil currants with sugar until the water evaporates. Blend it with a hand blender, strain through a sieve and set in a refrigerator to cool. Put the ready-made coulis on the bottom of the baked tart.

Sift all dry ingredients and mix them with egg whites. Melt chocolate with butter in a microwave, add it to the first mass and stir thoroughly. Finally add cream. Spread the dough on a baking tray lined with baking parchment, place in a refrigerator for 2 hours and then bake at 160ᴼC for 16 minutes. After cooling, cut out desired shapes and put them into baked tarts, on blackcurrant coulis.

Bring the milk, cream, and agave syrup to boil. Add egg yolks, stirring constantly. Re-heat it to 82ᴼC and add chocolate. Pour the cremeux into baked tarts. Place tarts in a refrigerator to set.

Soak gelatine in cold water. Heat the egg yolks, egg whites and sugar up to 60ᴼC and then whisk it using a mixer on high speed until stiff foam is obtained. Boil cream, add the soaked gelatine and then add chocolate. Mix whipped cream with the egg foam and then combine it with the chocolate ganache. Pour the mousse into moulds and freeze. Coat the frozen Pate Bombe mousses with Barima Artisanal Gel spray (code AP9502GE).