Use the flat beater to mix the tart ingredients together for 1-2 minutes at low speed. Bake at 190-200°C for 9-10 minutes and let it cool down.

Whip the cream and proceed with filling the tart.

To make the Miroir, boil the water and the sugar and once the formed syrup has boiled, add the Casa Cream 35% and continue to cook until it is ready, making sure to stir well. Once it reaches 100°C, turn the heat off and add softened gelatins. Mix and add the cocoa. Use the immersion blender to finish up the mixture, making sure not to whip air in, strain and then store with the use of a transparent soft surrounding edge wrapping tape, in the fridge. Wait until it reaches 26°C-30°C. Once fully cooled use it to coat the layering you have prepared.

Add the Miroir by filling the tart up to the top and decorate as you wish with Scaldis Milk.