[Material] Tarts and chocolates - 5 7 cm tart rings Unsalted butter: 75g A - Almond Powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Cocoa powder: 10g Whole egg: 30g Flour: 120g [ Almond Grassage ] A - Pataglasse: 150g A - Sweet Chocolate 64%: 60g Almond Dice: 75g Thick white sesame oil: 15g . [ Almond cream ] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Cake flour: 20g Granulated sugar: 40g Dark cherries: a good amount [ Cassis sauce ] Cassis Purée: 100g Lemon juice: 6g Granulated sugar: 15g Sheet gelatin: 2g Kirsch: 3g [ Cassis mousse ] A - Cassis Purée: 160g A - Powdered sugar: 20g Sheet gelatin: 8g 38% whipped cream: 190g [ Italian Meringue ] Egg whites: 38g Granulated sugar: 56g Water: 12g [ Grasseur de chocolat (for mousse) ] Water: 90g 35% fresh cream: 100g Granulated sugar: 150g Cocoa powder: 60g Plate Gelatin: 9g This time, I'm going to make an elaborate combination of tart and mousse. First, make the almond cream, which will be
Best cooking recipe