Creamy Chocolate & Coffee tart

1. Soften the almond paste with the 70g of sugar, add slowly the egg yolks and egg whites. Whip to rubban stage. 

1. Whip the 300g of egg whites with the 120g of sugar to a soft peak. Sieve the flour, melt the chocolate. 

1. Fold a quarter of the meringue in the chocolate in order to get a smooth texture. 
2. Fold in the almond paste follow by the flour and the remaining meringue.
3. Bake at 180 Celsius for 15/20mns  

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1. Warm the milk and cream, add the egg yolks mixed with the maltitol and pectin X58. Cok to 82 Celsius. 
2. Pour over the chocolate and create an emulsion. 
3. Cool down to 35 Celsius before pouring on top of the sponge. 
4. Crystalize overnight  

1. Dissolve the nescafe into the fresh espresso, add the neutral glaze and mix with a hand blender. 
2. Add the zests follow by the Crispearls.

1. Combine the cold butter, almond flour, flour, cocoa powder in the mixer with the paddle. 
2. Mix until you get the right consistency 
3. Bake at 155 Celsius.