Chocolate tartlet by Phiiippe Contisini

Ingredients :

For the praline

200 g sugar

150 g almonds

150 g hazelnuts

For the chocolate ganache

150 g liquid cream

90 g dark chocolate

45 g milk chocolate caramel

30 g semi-salted butter

For the praline ganache

222 g single cream

2 sheets of gelatine

98 g white chocolate

110 g cold liquid cream

110 g praline

To prepare the cake:

Start by making the praline: 

In a saucepan, roast the almonds and hazelnuts.

Add the sugar.

Allow the caramel to form, coating the nuts well. Pour onto a silicone mat.

Leave to cool.

Blend to the consistency of praline.

For the ganache :

Put the gelatine to hydrate in a bowl of cold water.

Heat the 222 g of liquid cream.

Pour it over the white chocolate in 3 batches, emulsify, add the drained gelatine, the cold liquid cream and the praline.

Blend with a hand blender.

Leave to set in the fridge for at least 4 hours, filming when touched.

For the chocolate ganache: 

Heat the liquid cream.

Pour over the chocolates.

Mix in the butter.

Mix again.

Line the bases of the chocolate shortbread tarts with praline.

Pour over the ganache and leave to set at room temperature.

Resume making the praline ganache.

Whisk at low speed, then medium speed, then a little at high speed to obtain a bird's beak consistency.

Using a piping bag, poach the tarts.

Decorate with caramelised hazelnuts.