Delicious Chocolate Tart with Hazelnut Cream

In a mixing bowl, combine all dry ingredients: all-purpose flour, cocoa powder, almond flour, and powdered sugar with the cubed cold unsalted butter.

Mix until it resembles coarse crumbs.

Add the egg and mix again until the dough is uniform.

Roll out the dough between two sheets of parchment paper to a thickness of about 1.5-2 mm.

Chill the rolled dough in the refrigerator for at least 5 hours.

Using a perforated tart ring (10 cm or about 4 inches in diameter), cut out the base and strips for the sides of the tarts.

To ensure crisp and beautiful tart shells, use perforated rings and bake on a rack with a perforated mat.

Shape the tarts and freeze until firm.

For the top layer of the tart, cut a ring with a diameter of 12 cm (about 5 inches) and keep it in the refrigerator. Bake without the top layer first.

Save some of the dough to grate over the top layer of the tart before baking.

In a bowl, mix room temperature unsalted butter, hazelnut flour, sugar, and the egg until combined.

Stir well to achieve a smooth consistency.

Spread the prepared frangipane over the frozen tart shell.

In a pot, combine the milk and heavy cream with the vanilla paste, bringing it to a boil.

Separately, whisk together the egg yolk, sugar, and cornstarch until smooth.

Once the milk mixture reaches a boil, gradually pour it over the egg mixture, stirring constantly.

Cook the mixture over low heat until it thickens, reaching about 82°C (180°F), continuously mixing.

Divide the resulting cream into two equal portions (about 55 grams or 1.9 ounces each).

Mix one portion with melted dark chocolate and the other with melted white chocolate. Stir until completely combined.

Transfer the mixtures to pastry bags and chill in the refrigerator for at least one hour before using.