Mix all the ingredients together to obtain a homogenous texture. Let rest in the fridge for one night.
Roll the dough out till 2.2mm.
Mold into desired tart ring.
Spread over shortcrust base.
Mix with a paddle the butter and sugar until a creamy texture. Mix in the almond and milk powder under a creamy mixture. Add gradually the eggs until you have a smooth texture. Add the flour and mix briefly.
Pipe cream in each prepared ring.
Place on a Silpain and a double tray, one perforated and one solid.
Bake 40 minutes on 338°F.
When they are baked place immediately a baking paper and tray on the rings to have a straight top. Take the metal rings off and let cool down.
Orange Blossom Panna Cotta
Warm up the cream at 176°F, add the gelatin, orange blossom and pour over the chocolate.
Mix well. Pipe into the mold “Silikomart Tourbillon” mold.
Freeze it. Once frozen unmold and place on top of cooled tart.