Vertical Tart with Creamy Milk Chocolate and Hazelnut Praline

• FOR DECORATION

Procedure

Roll out the pastry to 5 mm, cut strips and line the inside of the chosen 10 cm ring.

Using a small knife, cut off the excess, insert a smaller ring inside to prevent the pastry from swelling, and bake in a static oven at 160° for about 15/20 minutes.

or in an Airfryer at 160° for 10 minutes, let the pastry circles cool on a rack

For the Creamy Cream: heat the milk, cream and sugar, when it starts to boil add the egg yolks and mix with a whisk and bring the English Cream to 82° degrees, pour it on the milk chocolate flakes, STEP 5.

Add the pre-hydrated gelatin and the praline, blend with a hand blender until a smooth mixture is formed. Filter the cream into a jug and fill the same circles used for baking the shortcrust pastry, lined on the bottom with cling film, put in the fridge for 30 minutes then in the freezer for 3/4 hours, STEP 6

Place the leftover cream in the fridge covered with cling film for 12 hours, then whip it up for decoration.

Remove the cream discs from the rings, cut them in half and place them vertically inside the pastry disc, using a little cream to help them stick.

Decorate the surface of the cream and serve the Vertical Tart with Milk Chocolate Cream and Hazelnut Praline after about twenty minutes at room temperature.

The chef recommends:

Standing tartlets are a choreographic alternative to the classic horizontals.

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