- Mix the soft butter, which should be at around 24°C (75°F), with the powdered sugar, almond flour and salt.
- Slowly add the eggs into the butter mixture until they are completely incorporated.
- Sift the flour and the cocoa powder onto parchment paper and add into the mixing bowl.
- Scrape the mixture back to the bottom of the bowl and mix again. Make sure not to overwork the dough to prevent it from shrinking in the oven.
- Pour the dough onto the plastic sheet and make it square.
- Leave to rest in the refrigerator.
- Using your rolling pin, roll out the dough to 2.5 mm (0.1”) thick.
- Use the bicycle to cut 26 cm (10.2”) long strips of dough.
- Use the 7.5 cm (2.95”) ring cutter to cut the chocolate dough into discs.
- Cover with plastic paper to avoid the dough from drying, place onto a rack and put in the fridge for at least one hour.
- Remove from the fridge.
- Place the metal rings over the silicon silpat and put the silicon strips on the sides of the mold.
- Add the rectangular strips of dough onto the rings and cut off the excess using a knife. Push the dough to the sides of the rings and put the discs into the molds.
- Line the tart shells and bake at 160°C (320°F).
- Once baked, unmold and leave the shells at 18-20°C (64-68°F).