Star anise tartlet

Almond and cocoa shortcrust pastry:

In a mixer, cream the soft butter with the other ingredients at room temperature except for the second part of the flour and the cocoa. Once you have obtained a smooth and homogeneous mixture, incorporate the second part of the flour and the cocoa and continue to knead until the shortcrust pastry is formed. Make a loaf and wrap in cling film. Store in the refrigerator at +4°C for 12 hours before using.

Spicy Namelaka:

Bring the milk to the boil with all the spices, cover with cling film and leave to infuse for at least 30 minutes. After this time, filter the liquid, top up until you reach the initial weight and bring to the boil again. Dissolve the gelatinous mass in the hot milk and pour over the white chocolate. Mix with a silicone spatula until you obtain a ganache and add the cold cream. Emulsify with an immersion blender and use immediately.

Dark Chocolate Ganache:

Bring the cream to the boil with the glucose syrup and invert sugar. Pour over the melted chocolate, add the soft butter and emulsify with a hand blender until you get a smooth and shiny texture. Use immediately.

Assembly and decoration:

For each tartlet, cut 34 g pieces of shortcrust pastry from the dough, shape them roughly into a round shape, flatten them slightly and insert them into the cavities of the Cookamatic plate preheated to 180°C. Cook for 4 minutes and 30 seconds before turning out. Spread 25 g of orange marmalade on the bottom of each tartlet, then pour 20 g of spiced namelaka over them. Blast chill in positive and, once the namelaka has crystallized, pour 20 g of dark chocolate ganache over them until they reach the edges of the tartlet. Store in positive at +4°C and garnish with the chocolate plaques.