Walnut dulce chocolate tart

Lightly toast walnuts and process into a paste with a drizzle of walnut oil; reserve this walnut butter.

Walnut sablé crust: process walnuts into meal, add sugar, butter, vanilla and salt and smooth out; add the eggs and flour in two additions, scraping down the bowl.

Wrap the pastry and refrigerate until completely hard.

Walnut cream: grind walnuts and smooth out with butter, sugar, a little flour, eggs, vanilla and rum.

Dulce de leche: cook the condensed milk (in the can) about three hours until it turns to caramel; it keeps refrigerated in the can.

Heat the caramelized condensed milk to 140F (60C), add a couple of pinches of fleur de sel and the butter, and smooth with an immersion blender; keep at room temperature.

Rum coffee liqueur: reduce espresso with a dash of sugar, deglaze with spiced rum, add vanilla and flambé, add the maple syrup and cook to a syrupy consistency.

Walnut chantilly: bring half the heavy cream to a boil with some of the liqueur, pour over white chocolate, blend, add the gelatin and the walnut butter mixed one to one with hazelnut praline; add the other half of the cream chilled. Refrigerate overnight before turning it into chantilly.

Coffee ganache: bring heavy cream to a boil, infuse the coffee beans about 20 minutes, strain over the dark chocolate and mix; cool to room temperature.

Work about a third of the pastry until pliable and roll into a 3 millimetre disc (a frozen baking tray helps in a warm room); shape two tart shells.

Blind bake the tart shells about 25 minutes.

Pipe in the walnut cream, spread walnuts over and bake about 35 minutes more, depending on the oven.

Cool to room temperature and moisten the tarts with the rum coffee liqueur.

Alternate layers of coffee ganache, walnut butter and salted dulce de leche.

Turn the chilled mixture into chantilly and pipe over the top with a small Saint-Honoré tip, or a pastry bag cut on the bias and then straight.

Top with more dulce de leche and chocolate shavings, made by spreading tempered chocolate between plastic wrap sheets and breaking it once set, or shaving a block with a peeler or microplane.