Recipe: Passion Chocolate Tartlet

the dough:

1 - in the food processor, put the butter => work gently,

2 - add the icing sugar then the almond powder => work,

3 - add the eggs => work,

4 - add the flour last => work,

5 - roll out the dough thinly and press it into the aluminum molds.

6 - bake in a gentle oven, watch carefully.
the passion cream:

1 - melt the passion fruit puree,

2 - soften the gelatin in cold water,

3 - whisk the yolks with the eggs then the sugar,

4 - incorporate them into the passion and heat,

5 - when it boils, add the gelatin and stir,

6 - finally add the butter and mix,

7 - stir constantly until thickened,
the glaze: (to be made at the end, once the cream has hardened)

1 - bring the milk + cream + butter to a boil,

2 - add the chopped chocolate,

3 - whisk gently,

4 - bring just to a boil, but do not reduce.
assembly: in the tart shells, put the passion cream and refrigerate. as soon as it has set enough, coat with the glaze and refrigerate again before serving...