Tarragon-Plum chocolate tart

Mix together butter, sugar, hazelnut powder, salt and vanilla seeds in a mixer bowl.
Add eggs step by step.
Mix together flour and cacao powder.
Add flour with cacao and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to a thickness of 2 mm to make tarts.
Bake at 175ºC for 10 minutes.
Sprinkle with Mycryo® Butter after removing from the oven to protect against moisture.

Mix in mixer bowl together butter, sugar, hazelnut powder, salt and vanilla seeds.
Add eggs step by step.
Add flour and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to thickness of 2 mm to make tarts.
Bake at 175°C for 10 minutes.
Sprinkle with Mycryo® Butter after removing from oven to protect against moisture.

Mix egg yolk with whole eggs.
Mix hazelnut marzipan with brown sugar and add slowly to egg mixture.
Melt dark chocolate with butter and add to previous mixture.
Mix cacao powder with flour and add to previous mixture.
Beat egg whites with sugar and add gently to mixture.
Put in a shortbread tarts and bake in oven at 150ºC for 13 minutes.

Cook dried plums in water and wine for 1 minutes & leave for infusion for 10 min.
Add fructose and fresh plums chopped in small pieces.
Put in “Robot Coupe” to make puree.
Mix pectin with sugar.
Add to puree in 50ºC, cook to boil.
Leave to cool.

Mix butter with sugar and vanilla seeds.
Add nuts.
Bake in oven for 10 minutes in 155°C.
Leave to cool.

Melt chocolate to 35°C, add warm cream 35 % at around 30°C and mix well.
Whip cream 32% and mix with chocolate ganache.

Caramelize brown sugar with vanilla.
Add plums with chopped tarragon.
Add alcohol.
Cook for few minutes, leave to cool.