Sacher Tart with Chocolate textures

Use the blender attachment to mix the softened butter and icing sugar.
Add the smaller amount of flour, almond, salt and eggs.
Finish the kneading process with the second flour and cocoa powder.
Press between 2 silpat mats, cut out discs and bake between 2 mats.

Mix the pectin with the sugar and add it to the purée.
When hot, bring everything to the boil and set aside in the refrigerator.

Melt the couverture and mix with the softened butter.
Whisk the egg yolks, pour in the milk and add to the first mixture.
Whisk the whites with the sugar and set aside.
Sieve the dry ingredients.
Add half the whisked whites to the mixture and stir in half the sieved dry ingredients.
Add the rest of the whisked egg whites and the remaining dry ingredients.
Spoon out into a baking tin to a thickness of 0.5 cm and bake at 170ºc for 12 minutes.
Cut into discs and set aside for assembly.

Heat the milk and cream and pour over the egg yolks, pasteurizing the mixture at 82ºC.
Add the gelatine mass and the couverture and emulsify with a food blender.
At about 35º C add the semi-whipped cream and use immediately.
Fill silicone moulds and freeze.

Melt the butter over direct heat and pour hot over the chocolate drops.
Mix and spray gun the well-frozen chocolate mousse at 35ºC.