Chocolate toffee tart

Mix the softened butter and sugar together with a paddle attachment on a food processor. Do not beat the butter.
Add the eggs and salt a little bit at a time.
Mix together the almond flour, cocoa and two parts flour. Roll out to 3 mm between two sheets and chill in the fridge.
Bake at 180 °C for 12 minutes.

• Boil the water, cream and glucose together for 1 minute, then add the condensed milk and mix well.
• When the mixture is homogeneous, add the cocoa and sugar.
• Finally, the gelatine (17x5: 85 ml of water; allow it to create the gelatine mass): Heat up the gelatine, add the rest of the ingredients and blend using a blender.
• Leave to chill in the fridge for 12 hours and glaze at 28 °C-30 °C

• Heat up 150 g of cream, pour over the Tobado chocolate and stir until it melts, then add the gelatine.
• Semi-whip the rest of the cream, then fold into the mixture and place into moulds.

• Caramelize the sugar until it is golden brown, then at this point add the butter; then add the warm cream.
• Add the nuts.