Chocolate Budino Crostata with Candied Hazelnuts, Maldon Sea Salt, and Vincotto

METHOD:

For the Tart Dough:
Heat oven to 350°F. In a stand mixer fitted with the paddle attachment, combine butter and powdered sugar and cream together for 5 minutes. Add flour, salt, egg yolks, and zest and mix until dough comes together. Chill in refrigerator at least 30 minutes. On a lightly floured surface, roll out dough to 1/8” in thickness and line 12 individual tart tins. Bake shells for about 8 minutes, or until golden. Cool on a wire rack.

For the Budino Filling:
In a bowl of ice water, bloom gelatin. In a large pot combine cream and milk and heat to a scald. In a medium bowl whisk sugar into egg yolks. Set chocolate in a large bowl. When dairy is hot temper into egg mixture, then return everything to the pot, add bloomed gelatin, and cook, stirring constantly, to 84°C. Pour mixture over chocolate and stir gently to combine. Strain through a chinois and emulsify with a hand blender. Scale warm filling to tart shells, then chill in refrigerator until set.

For the Candied Hazelnuts:
Heat oven to 350°F. Toss hazelnuts with corn syrup, then spread on a baking tray. Bake about 6 minutes, or until golden, stirring tray once during cooking. Cool nuts, then crush gently.

To Assemble and Serve:
In a large bowl combine cream, powdered sugar, and seeds scraped from vanilla bean and whip to stiff peaks. Place a small dot of whipped cream on plate and set a filled Budino Crostata tart on top to anchor it. Scoop a quenelle of whipped cream and place on top of tart. Garnish with crushed Candied Hazelnuts, Maldon sea salt, black pepper, and a few drops of vincotto.