Giotto Tart with Lemon Curd Mousse

For the Giotto Tarte, line a tart pan with baking paper.

For the base, crumble the rusks very finely, there should be no larger pieces underneath. It is best to put the rusks in a blender and grind them very finely. It also works in a plastic bag with a rolling pin.

Heat the dark chocolate, mix with the lemon zest and a pinch of salt, fold in the crumbs and press into a tart tin lined with baking paper.

If necessary, put again in the oven preheated to 80 degrees, heat a little, then the mixture will spread more evenly. Let cool and put in the refrigerator for at least 2 hours, so that the mass can harden well.

For the mousse, soak the gelatin in cold water. Bring tonka bean and lemon zest to a boil with 80 ml whipping cream and 30 g sugar.

Whisk the hot milk with the egg yolks. Heat in saucepan at low temperature, stirring, until it becomes thick and creamy, but do not boil! Dissolve squeezed gelatin in the hot liquid. Allow to cool slightly.

Mix the curd with the lemon juice and the 2 egg yolks and stir in the cooled liquid with the gelatin. Continue to cool until the mixture begins to gel.

In the meantime, vigorously whip the remaining cream until stiff. Beat the egg whites until stiff, gradually adding the 2nd part sugar. Fold the whipped cream and the beaten egg whites into the gelling curd mixture.

Cut the giotta balls in half (one s

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