Chocolate Tart

• Port wine gel • 500 ml port wine500 ml red wine500 ml water3 vanilla bean80 gr honey 180 gr sugar18 gr kappaBoil all ingredients set in a block, slice in gel slicerMango gel100 gr mango puree100 Gr mineral water2 gelitine leaves1 gr pectin20 gr sugarBoil all ingredients and set in tray, cut into 1cm: 1cm cubeChocolate tuille 80 gr fondant blanc 60 gr glucose100 gr isomalt 80 gr salted butter30 gr cacao nib10 gr coco20 gr 63% chocolate 1 gr sarawac pepper1 gr Murray river Boil the isomalt add all the items set to cold.Crush add grue and bake @170 degrees for 8

minsTart base80 ml milk125 gr cold butter100 gr sugar2 eggs250 gr flourBake at 170 degrees.9 min blind bake4 min to finish