In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal
and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with cocoa and salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray
with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into
the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate (or freeze) for 2 hours.
Heat fan oven to 320 F - 160°C.
Bake the tart shell for 16/18 minutes and let cool.
Brush with melted cocoa butter and set aside.
Soak gelatin sheets in cold water for about 10 minutes.
Heat heavy cream (I) until 160F - 70°C, add winged gelatin sheets and stir to melt.
Pour the mixture in the peanuts praline paste and stir to combine with a rubber spatula.
Whip heavy cream (II) until soft peaks form.
Gently combine the 2 mixtures.
Fill the “Ipnosi” Mould by Pavoni (6 inches - 16 cm) with the mousse, smooth the surface
with a small spatula, refrigerate then freeze.
In a small bowl, melt the 2 chocolates and peanuts praline paste until about 115F - 45°C.
Add the crumbled crêpes dentelles and mix to combine.
Spread an even layer on the bottom of the tart shell and refrigerate for 10/15 minutes to
Melt the 2 chocolates at 115F - 45°C.
Heat heavy cream with glucose syrup at 175F - 80°C.
Pout the hot cream over the chocolates in 3 batches, mixing well after each addiction.
Let the ganache cool until 100F - 38°C and pour inside the tart shell.
Refrigerate until set.
Remove the mousse from the mould.
Place the mousse on the surface of the tart and refrigerate for about 2 hours to let the ganache thaw out.
Garnish with cocoa powder and tempered milk chocolate sticks and serve.