Tea-chocolate tart

Mix in a stand mixer, by using the paddle, the butter with the coconut icing sugar.

Add the almond powder, the barley flour and the cacao.

Finish with the egg yolk.

Flatten the dough at 2 mm and keep refrigerated.

Roll out on 2 mm and line 2 tarts of 14 cm diameter.

Bake at 140°C during 10 minutes.

Sprinkle some Mycryo cacao butter over the tarts immediately when they come out of the oven.

Infuse the tea in the warm puree.

Strain and reheat the puree.

Sprinkle the sugar-pectin mixture at 40°C and bring to a boil.

Mix and cool down.

Bring the milk to a boil and pour over the dark chocolate.

Mix to a homogeneous ganache and, at 35°C, fold in the semi whipped cream.

Hydrate the gelatin with the water.

Infuse the tea in the hot cream.

Strain.

Use 75 g of the infused cream and bring to a boil.

Add the gelatin mass and pour over the white chocolate.

Mix and finish with the rest of the liquid infused cream.

Leave to rest for 1 night, refrigerated.