Chocolate Earl Grey Tart, Mandarin Marmalade and Chocolate Sorbet

[To do the day before]:

Soften the butter without emulsifying it, add the salt, the flour and the almond powder.

Whisk the yolks, the egg with the sugar, then add to the first mixture, mix gently and reserve in a cool place.

[To do the day of]:

Reduce to 2 ¼ at the rolling pin between 2 sheets. 

Lining the dough into ring of 24cm or 9.5 inches diameter.

Warm cream with earl grey then infuses for 15 minutes.

Re-scale the cream to initial amount.

Re-warm the cream and pour to chocolate into robot coupe or bur mixer.  Add soften butter.

Pour right away onto baked frame dough 2000g of ganache. 

Allow to rest overnight and then cut 100 mm discs with waterjet.

In a saucepan, warm mandarin puree and add at warm temperature the mix pectin/sugar.

Boil for 2 minutes then store it.

In a saucepan, warm cream, glucose and trimoline pour into Jivara 40% chocolate.

Mix all and add cold cream.

In a saucepan, warm the milk, invert sugar, and heavy cream.

In a separate bowl, mix the granulated sugar with the ice cream stabilizer and set aside.

Once the liquid is warm, sprinkle in the sugar-stabilizer mixture while whisking, and heat to 82°C.

Remove from heat, then add the milk powder.

Strain (chinois) the mixture directly over the Illanka chocolate. Emulsify, then cool rapidly over an ice bath or using a blast chiller.