Cream the softened butter with the icing sugar until smooth and even, without incorporating too much air.

Add the almond powder, salt and vanilla, then mix until fully combined.

Incorporate the eggs gradually, mixing on low speed to obtain an even texture without splitting the mixture.

Add the flour all at once, then mix only until the dough comes together, without overworking it so as not to develop the gluten.

Gather the dough, flatten it slightly, cover with cling film touching the surface and leave to rest in the fridge for at least 2 hours to firm up.

Roll the dough out to the required thickness, line the moulds, then bake according to use until evenly golden.

Heat the milk and cream with the black lime, then leave to infuse for a few minutes to extract the full aroma.

Meanwhile, mix the egg yolks with the sugar until even, without whisking them too pale.

Gradually pour the hot mixture over the yolks, stir, then cook over a low heat, stirring constantly as for a crème anglaise, until it reaches 82–84°C.

Off the heat, add the gelatine mass and mix well until completely dissolved.

Pour the hot mixture straight onto the chocolate, then blend to create a smooth, glossy, even emulsion.

Cover with cling film touching the surface and leave to set in the fridge for at least 12 hours, ideally overnight, to stabilise the texture.

Pipe a ring of crémeux using a size 12 nozzle.

Mix the cream, sugar and mascarpone until even. Make sure the mascarpone is well smoothed out to avoid lumps. Blend lightly if needed to obtain a perfectly smooth, uniform texture. Cover with cling film touching the surface and chill for at least 2 to 4 hours so the mixture firms up and is easier to assemble. Then whip on medium speed until supple, smooth and stable. Take care not to overwhip, so the texture stays light and creamy. Pipe using a Saint-Honoré nozzle.

Cook the sugar and water to the boil to obtain a syrup. Add the almonds and stir to coat them well.

Continue cooking, stirring constantly: the sugar will first crystallise (sanding), then gradually melt to coat the almonds in an even caramel. Continue until the colour is uniform.

Turn out immediately onto a tray lined with baking paper, spread out and leave to cool completely.

Once cold, blend: start with a sandy texture, then continue until you obtain a smooth, fluid praline paste. Scrape down the sides regularly for an even blend and to avoid overheating.

Add the black lime powder, then blend briefly to combine without altering the texture.

Fill the tart shell with the Belize crémeux, leaving the centre free.

Fill the centre with the almond and black lime praline, then smooth level.

Whip the Chantilly, then pipe diagonal lines with a Saint-Honoré nozzle, leaving every other line empty.

Dust the piped lines lightly with black lime powder.

Then pipe Chantilly between the first lines to complete the pattern.

Pipe almond and black lime praline into some of the Chantilly lines for contrast and intensity.