Glaze:

Egg yolks - 100 g

Liquid cream - 25 g

Work with a flat beater to soften the butter, then incorporate the icing sugar, almond powder, fine salt, lemon zest and vanilla powder.

Add the flour, crumble the mix, then fi nish by adding the eggs.

Leave the dough to sit for around 12 hours in the refrigerator.

Line the moulds with pastry, approx. 2.5 mm thick, and blind bake for about 15 minutes at 150°C.

Cover them with a thin layer of the glaze, stick cocoa nibs around the edge and place in the oven for another 15 minutes at the same temperature.

Make a classic ganache, then add the eggs and yolks and blend.

Fill the pastry shells with the mixture, about 200 g per 16 cm tart, and bake for 1 minute at 150°C.

Heat the cream and infuse the orange zest, scraped vanilla pod, grated tonka bean and chopped galangal for 10 minutes.

Heat the glucose separately, pour in the sugar in 3 additions and caramelise at around 195°C.

Reduce the temperature by adding the previously-filtered warm cream, then incorporate the butter, the fine salt and the dark chocolate.

Mix the caramel and leave to cool.

Use 70 g of spiced chocolate caramel per 16 cm tart

Roast the whole hazelnuts in the oven at 150°C for approx. 30 minutes.

When cooled, grind them with the fleur de sel, roll out 80 g/14 cm diameter discs and set aside in the freezer.

Once hardened, coat with the cocoa butter and chocolate mixture, melted at 40°C.

Heat the cream and pour over the slightly melted milk chocolate chocolate.

Add the hazelnut paste and hazelnut praliné, then blend.

Mix with the cream and mascarpone, whipped into a chantilly texture.