Sweet Pastry

1. Beat together the icing sugar, ground almonds, salt and butter in a large bowl until white.
2. Slowly add the egg yolks, and once combined slowly add the first batch of sifted flour (1) in stages.
3. Once all combined add flour (2) in two stages and bring together.
4. Allow the mix to rest for an hour in the fridge.
5. Next, take an 8inch tart ring and grease with a very small amount of vegetable oil.
6. Roll the pastry to 5mm thickness and line the ring, ensuring to get all the sides perfectly straight.
7. Chill for 20 min in the fridge and trim the top of the ring flat with a sharp knife.
8. Line the tart base with Clingfilm and baking beans and blind bake for 15 mins in the oven at 165°C.
9. Once baked, remove the Clingfilm and beans and bake for a further 8 min until cooked.
10. Allow the tart case to cool before removing from the ring.

Milk Chocolate Tart Filling

1. Melt the chocolate Au Bain Marie over hot water.
2. In a separate pan, bring the cream and butter to the boil, then pour over the chocolate.
3. Slowly fold the two components together and then blend with a stick blender to ensure it is velvety smooth.
4. Once it has cooled to around 35°C in temperature, pour into the cooked tart case and allow to set at room temperature for a couple of hours. Adam’s top tip: don’t put the tart in the fridge but allow to cool naturally.

Cocoa Glaze

1. Add the cocoa powder, water, sugar and cream into a pan and bring to the boil
2. Add the gelatine and whisk until dissolved, pass through a fine sieve.
3. Cool down to 35°C in an ice bath.
4. When cooled, pour a very thin layer on top of the set milk chocolate tart and allow to set.