NOROHY LAYERED CHOCOLATE TARTS

First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs, split and scraped vanilla beans, and the smaller portion of flour.

Once you have obtained a homogeneous mixture, add the larger portion of flour, making sure the pastry does not become too hard.

Spread out between two sheets of plastic wrap and store in the refrigerator.

Mix together the almond flour, corn starch, sugar, baking powder and split and scraped vanilla beans.

Mix in the cream, eggs and egg yolks, then set aside.

Bring the cream and milk to a boil and infuse with the split and scraped vanilla beans. Cover the surface with plastic wrap for approx. 2 hours.

Strain and rescale.

Mix the egg yolks with the sugar.

Heat to 185°F (84°C).

Strain and add the rehydrated gelatin.

Heat the water and cream, and infuse with the split and scraped vanilla beans. Then strain.



Add the Natur Emul and bring the mixture to a boil.



Add the rehydrated gelatin.



Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set at room temperature, preferably overnight.

Infuse the split and scraped vanilla beans in the smaller portion of cream and invert sugar for approx. 2 hours.

Strain and rescale the cream’s weight.

Add the remaining cream and store in the refrigerator. Beat the cold cream and use immediately.

Pipe quarter-sized round drops of tempered ARAGUANI 72% Dark Chocolate on a guitar sheet. Cover with another sheet and press down.