= CLASSIC = (serve with Maury wine)

1. For the pastry dough: In a stand up mixer with a paddle attachment add the sugar and ground almond, mix. Add the soft butter and
2. cream together, and incorporate 1 whole egg, mixing well. Then add in half the flour into the mixer and combine.
3. The second half of the flour should be added by hand on the bench top, by gently working the flour into the dough little by little without kneading it.
4. It is necessary to incorporate all of the flour.
5. Once you have a smooth, ball, roll out the dough between 2 pieces of parchment
6. paper until about 1 mm thick and freeze lying flat for at least 1 hour.
7. Brush the tart rings with butter. Remove the dough from the freezer. To line the molds with the dough you can use the ring mold as a cookie cutter pushing it directly into the firm dough, this will create the base of the tart.
8. With the remaining dough cut out 6 long strips around 2 cm wide and place them around the rim of the tart mold in contact with the base, making sure that it is firmly in contact with the mold and has a straight edge. With a sharp knife trim off the excess with the mold, avoid any rough edges as these will burn when baked. In both cases prick all around the base of the mold with the fork to prevent dough from ballooning while cooking, cover the dough with
9. parchment paper that should cover the bottom and sides of the tart and fill the parchment paper with pie weights (uncooked rice or
10. lentils will work).
11. Bake at 350 F about 10-12 minutes, remove the pie weights and parchment paper and continue cooking for a further 5 min until just lightly browning, remove and cool 5 minutes before adding the chocolate filling.
12. For the chocolate filling
13. Preheat the oven to 350F
14. Bring cream to a simmer, and pour across the chocolate to melt it down to a ganache. In a separate bowl beat the egg and the milk
15. together (these ingredients should be at room temperature.) Slowly pour the egg and milk mix into the ganache mixing slowly with a
16. spatula as not to incorporate any air or bubbles. Then pour into prebaked tart shells, place tarts in oven and turn the oven off and bake
17. with oven off for about 15 minutes, or until just set. Cool 2 hours before eating

= WHITE & DARK = (serve with Rose Port wine)

1. In the bowl of a food processor, combine flour, hazelnut meal, and confectioners’ sugar + choco; pulse to combine. 
2. Add cold butter, pulse until the mixture resembles fine crumb.
3. Add the egg yolk; process just until the dough comes together (do not over-process).
4. Transfer the dough to a clean, lightly floured work surface.  Knead lightly until just smooth.
5. Shape pastry into a ball, pat down to form a disc, and cover with plastic wrap. Chill pastry, 1 hour.
6. Transfer pastry to a lightly floured work surface.  Roll out pastry to 3-mm (1/8-inch) thickness.
7. Cut dough into eight 15¼-cm (6-inch) rounds.  Fit rounds into 11½-cm (4½-inch) tart tins with removable bottoms.  Trim edges.  
8. Transfer to a baking sheet; freeze until firm, about 30 minutes.
9. Preheat oven to 190° C (375° F).  Line each pastry-lined tin with non-stick baking paper, fill with ceramic pie weights, dried beans or rice.  
10. Place on a baking sheet and blind bake for 15 minutes.  Remove from oven; remove weights and paper.  Return to oven to bake for an additional 5 to 10 minutes or until golden.
11. Remove from oven; transfer to a wire rack to cool for 5 minutes.  Remove tins, return to wire rack to cool completely
    1. In a small saucepan bring mascarpone and one-half cream to a simmer over medium heat, stirring constantly until mascarpone is melted.
    2. Place chocolate in a medium-sized heatproof bowl; pour mascarpone mixture over top chocolate and let stand for two minutes.
    3. Whisk until chocolate has melted and mixture is smooth.  Cover and refrigerate until completely cooled and mixture is firm, 2 to 3 hours.
    4. Whisk remaining heavy cream until soft peaks form.
    5. Remove chocolate mixture from refrigerator.  Whisk one-half whipped cream into chilled chocolate mixture (to loosen mixture).  Whisk in remaining whipped cream

= DURIAN GANACHE =

The ganache was first prepared to allow the mixture to rest and set in the fridge. The cream was first brought to the boil before lowering the heat and adding the squares of white chocolate. Combine thoroughly.

To this, finely chopped pieces of durian flesh (this can be done simply by tearing away at the durian using your fingers if you’re not afraid of getting your hands dirty/smelly) was added to the ganache and mixed through. Mashing/smearing the durian against the sides of the bowl can really help get that flavour out. Leave the ganache to set in the fridge for at least 1-2 hours