SWEET PASTRY DOUGH RECIPE
• Use mixer with a flat beater, cream chilled butter, confectioner's sugar and almond powder together.
• Add whole egg little by little without emulsifying in order to avoid making dough elastic.
• Finishwith the flour until you have a homogeneous mixture.
• Let the dough rest for 2 hours in the refrigerator to better preserve the butter in the dough during baking.
• Roll it to a thickness of 2mm on the mold of your choice, press the dough against the mold and remove the excess with a knife.
• Bake the bottom of the tart at 150°C for 10 min.

CHOCOLATE GANACHE INGREDIENTS
125g fleurette cream 35% fat
16g Acacia honey
20g Noir Robuste dark chocolate bar74%
70g Noir Equilibré dark chocolate bar 66%
35g Lait Musclé milk chocolate bar 37%

CHOCOLATE GANACHE RECIPE
• Heat the cream with honey and a 1/2 scraped vanilla bean until it comes to a boil.
• Filter and pour over previously chopped chocolate. Allow it all to melt about 2 minutes.
• Emulsify with a whisk in small concentric circles until you obtain a smooth, shiny mixture.
• Pour the ganache directly into the bottom of the chilled tart.
• Allow it to crystallize to room temperature...
and enjoy!