Tart

Place all the ingredients in the mixer bowl and beat with the flat beater until the dough forms. Rest the dough in the refrigerator for 1 hour.
Roll out the dough to the desired thickness and make the tarts. Pre-bake the tarts at 180°C for 7-8 minutes.

Souffle
Add all ingredients except the Soufflé Arabesque and mix on low speed with the flat beater for 1 minute.
This process can also be done manually.
Add the Soufflé Arabesque and mix on medium speed for 3-4 minutes until the ingredients are smooth.
Fill the tarts with the souffle and bake at 180 °C for about 5 minutes.

Namelaka Choco
Soak the gelatin in ice water until well softened. Heat the milk and glucose in a saucepan. After it is well heated, remove from the heat and add the gelatin, stirring well until it dissolves completely (after first draining it well).
Strain the milk and pour it over the Arabesque Dark 60%. Mix well with a blender and then add the Casa cold Cream UHT 35%. Place the namelaka in silicone molds and put the molds in the freezer.

Bitter glaze

Boil the imvertozacharo together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Finally add the neutral Paleta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.

Setup
Decorate with Scaldis Dark.