FOR THE CACAO PASTRY:

180 gr pastry flour
25 gr cocoa powder
25 gr ground toasted hazelnut
130 gr cold butter
1 large egg
40 gr sugar
2 g salt

FOR THE CHEESECAKE:

130 gr cream cheese
130 gr heavy cream
40 gr sugar
25 gr fresh squeeze lemon juice
2 1/2 gelatin sheets (5 g)

FOR THE GELATIN:

195 gr water
23 gr sugar
pinch of food coloring paste, I used Claret color (dipping the tip of the knife)
2 gelatin sheets (4 gr)
edible flower petals

Make cacao pastry:
1) Grate butter, set aside.

2) In a big bowl add pastry flour with cocoa powder ground toasted hazelnuts, grated butter and salt. Mix between your hands until combined. Texture must be grainy.

3) Add moscobado sugar, egg and mix lightly. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.

4) Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.

5) Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic.

6) Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.

7) Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake cocoa pastry:
1) Remove teflon sheets and place the pastry over a parchment.Helping with the ring pastry, cut the base and let sit without remove the ring.Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.

2) Remove the excess of pastry with a knife to have a perfect edge.

3) Tap the base with a fork. Refrigerate for 30-40 minutes. Preheat oven 345ºF.

4) Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
Bake for 15-20 minutes.

5) Remove ceramic pie weights, brush with beaten egg-white and bake for 5 minutes more. Remove from the oven, with care, and let cool.

Make cheesecake:
1) In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes.

2) Add the cream cheese in a medium bowl together with the cream, mix until combine. Add the sugar together with the lemon juice and mix again until fully homogenized.

3) Pour the mixture into a saucepan and place at medium low heat. Warm, stirring constantly, until it reaches the temperature of 131º-136º F (55-58ºC). Remove from the heat.

4) Drain the gelatin sheets and combine into the cheese mixture. Stir well until dissolved completely.
Pour the mixture over the base of the cake and refrigerate for 30-40 minutes.

Make the gelatin:
1) In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes.

2) In a saucepan pour the water and place it in a medium heat until it reaches 150º F (65ºC). Remove from the heat, add the pinch of food coloring along with the sugar and mix well until it dissolves completely.
3) Drain the gelatin and add it to the water. Stir well until dissolved completely.

Decorate:
1) Get the tart out of the fridge.

2) Using a spoon, pour a little of the gelatin mixture until the surface is completely covered. Decorate the tart with petals of edible flowers.

3) Pour the rest of the gelatin mixture over the surface and try to cover the petals. With the help of a chopstick, gently press on the petals that have not been covered with gelatin.

4) Place the tart in the fridge overnight. The next day it will be ready to serve and enjoy.

Source Bake Street