Supreme Chocolate

Tart
Ingredients (for a 18cm tart).
Ingredients for the tart dough:
75 g of unsalted butter.
25 g of almond flour.
50 g of sugar.
1 g of salt.
30 g whole egg.
125 g of wheat flour.
Ingredients for the ganache:
180g of milk chocolate.
125 ml heavy cream (approximately 45% milk fat).
15g of Honey.
10ml of rum.
20g of unsalted butter.
Ingredients for the glace:
50g of granulated sugar.
20g of cocoa powder.
30g of 45% heavy cream.
3 g of gelatin sheets.
Procedure
Procedure to make the tart dough:
1. Sift the almond flour, sugar and salt together.
2. Melt the butter and beat.
3. Add the sifted flour in 2-3 portions.
4. Pour the beaten egg in 3-5 times, little by little.
5. Mix well so that it cuts with a rubber spatula.
6. Add sifted wheat flour 2-3 servings.
7. Wrap in a plastic wrap with a little flour and let it rest for 8 hours.
8. Spread the dough with a little wheat flour (no need to knead).
9. Place in the mold, chop with a fork and let rest for 1 hour.
10. Spread the aluminum foil and place the "Tartstone" stones.
11. Preheat in the oven to 170ºC and bake at 160ºC for 35 minutes.
12. Bake a little more if it is not enough.
13. Remove the stones and aluminum foil and apply the egg yolk to
the inside of the cake.
14. Bake at 140ºC for about 5 minutes and let cool.
Procedure for the elaboration of the Ganache:

1. Chop the chocolate.

2. Add honey and rum to the heavy cream and bring to a boil.
3. Add the chocolate and emulsify.
4. Add the butter when the temperature drops.
5. When the butter melts, pour the mixture into the cake.
Procedure for making the Glaze:

1. Soak the gelatin sheets in water.

2. Add the cocoa powder in the same bowl as the sugar and mix with the
mixer.
3. Put water and heavy cream in a pan and cook.
4. When "3" has boiled, add "2" and mix, then reheat.
5. After boiling, drain the gelatin and add.
6. Then we pour the glaze onto the cake when it has reached 32ºC.
7. And finally, put it in the refrigerator for at least 1 hour.
This would be the appearance of the tart.
My name is: Zadbiel Itai Cruz Tecuapacho
From the campus: CECyTE 08
Semester: 5th Group: "D"
Afternoon shift.