First knead the ingredients for the tart in the mixer with the wing for 1'-2' at medium speed. Then wrap with foil and store in the refrigerator for 1 hour.

Next, whisk in the mixer bucket with the chocolate cream for 2'-3' at high speed. Correspondingly, and the millefeuille cream. Cover with a film and store in the refrigerator for 30’.

Roll out the dough of the tart to a thickness of 6-7 cm and place it in squares. Put the film and cover the dough with lentils. Bake at 160 °C for 15’. Empty the lentils and remove the film and continue baking for another 5'-6', depending on the oven. Allow to cool well.

Finally, melt the chocolate paste at 45 -50 °C

Moulding

We put in bases the hazelnut tarts. Apply the millefeulle cream first and then the chocolate cream. Leave the crust for a while and cover with Gregal Chocolate Eurocao. Finally sprinkle with enough Cacao Blanxart 22/24 Eurocao to give it a slightly bitter taste.