Caradamia tart

Cream butter, salt, sugar and almond meal; add the egg and vanilla and pulse to combine, scraping down the bowl.

Incorporate half the flour, then the other half; mix; wrap and chill completely.

Divide in two; work on a floured surface to soften while keeping it cool and supple; roll to a 3 mm disc, chilling again if it softens; cut discs, save scraps, chill.

Grease pastry rings with softened butter; press the disc into the sides with no air pockets; shave off excess; freeze.

Line with two layers of microwave-safe plastic wrap, fill with pie weights and refrigerate.

Heat the oven to 350F / 180C.

Process the powdered sugar, almond meal and coconut; beat room-temperature egg whites with sugar to stiff peaks; fold in the coconut mixture.

Spread thick on a tray lined with a silicone mat or greased parchment to bake as a dacquoise sheet.

Bake the tart shells 20 minutes with the pie weights and 5 minutes more without.

Warm the macadamia nuts in the oven and crush them while the sugar syrup cooks.

When the syrup reaches 244F (said '244 degrees Fahrenheit, 180 degrees Celsius'), add the nuts and stir constantly as the sugar crystallizes around them, then on to complete caramelization, about 15 minutes; cool.

Cook sugar and corn syrup to a brown caramel; add butter, heavy cream and salt; cook to 216F / 102C; cool.

Cook a dry caramel by moving sugar around a hot frying pan to brown; deglaze with hot heavy cream; transfer to a small saucepan.

Temper the egg yolks and cook on low to 185F / 85C like a crème anglaise; add gelatin and pass through a sieve over melted chocolate.

At 105F fold in one third of the whipped cream, then the rest.

Fill half-sphere silicone molds, no more than 1.8 oz / 50 g per serving; freeze overnight.

Rewarm the glaze to 86F / 30C, glaze the frozen mousse domes and return to the freezer.

Fondant: cook sugar, corn syrup and water to 244F / 118C; transfer to a mixing bowl and beat on low with the paddle until it thickens and turns white but still soft.

Work on the surface until firmer; wrap and chill 24 hours.

Caramel glaze: cook the fondant to a brown color, deglaze with the cream, cool to 140F / 60C, add gelatin and chill at least overnight; rewarm to 86F / 30C to use.