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Sweet Dough
| Ingredients | Metric/g |
| Plugra Butter 82% Fat | 240 |
| The Spice House Fleur de Sel, finely ground | 2 |
| Nielsen Massey Bourbon Vanilla Bean Pulp | .5 |
| Powdered sugar | 160 |
| American Almond Almond Powder | 60 |
| Fresh whole eggs | 90 |
| King Arthur sifted Cake Flour | 450 |
| Total | 1002.5 |
Method
Cream the butter with the salt and the vanilla. Add the powdered sugar, almond powder, eggs, and 25% of the sifted flour. Add the remaining flour without overworking. Wrap the dough and refrigerate overnight. Roll the dough out to the right size for the tart mold and line the tart mold with the dough. Put the dough lined tart mold in the cooler and let the dough rest for 30 minutes before baking. Bake in a convection oven at 160ºC/325ºF, vent open. Cool on a wire rack.
Chocolate Custard Mix
| Ingredients | Metric/g |
| Fresh whole eggs | 100 |
| Fresh whole milk | 160 |
| Fresh heavy cream 35% | 380 |
| Cacao Barry Dark Chocolate 64% | 400 |
| Total | 1,040 g |
Method
Mix the eggs with the milk and cream. Bring to 70ºC/158ºF and strain over the melted chocolate. Pour custard mix into the pre-baked sweet dough tart shell and bake in a convection oven at 160ºC/325ºF, vent open, until custard like.
Sesame Seed Nougatine
| Ingredients | Metric/g |
| Plugra Butter 82% Fat | 240 |
| The Spice House Fleur de Sel, finely ground | 2 |
| Nielsen Massey Bourbon Vanilla Bean Pulp | .5 |
| Powdered sugar | 160 |
| American Almond Almond Powder | 60 |
| Fresh whole eggs | 90 |
| King Arthur sifted Cake Flour | 450 |
| Total | 1002.5 |
Method
Warm the glucose in the pan and slowly add the sucrose with the salt to make a caramel. Add the butter, warm almonds, and sesame seeds. Roll on a Silpat to the desired thickness and cut into desired shapes. Place on top of the tart.
