Chocolate Tart by Brian Mercury | Pastry Arts

Ingredients

• 1 lb/454 g unsalted butter
• 9 oz/255 g granulated sugar
• 1 vanilla bean
• 13 oz/368 g high-gluten flour
• 5 oz/184 g rye flour
• ½ tsp salt
• 2 oz/57 g egg yolks
• 8 large egg whites
• 24 oz/680 g granulated sugar, divided
• 18 oz/510 g granulated sugar
• 16 oz/118 g water
• 2 1/2 oz/70 g malt powder
• 5 gelatin sheets
• 5 oz/99 g egg yolks
• 2 oz/57 g granulated sugar
• 32 oz/907 g heavy cream
• 14 oz/400 g granulated sugar
• 1 oz/30 g cornstarch
• 4 oz/112 g cocoa powder
• 1 qt/946 ml coffee
• 10 oz/283 g semisweet chocolate
• 1 lb/454 g chestnuts
• 2 oz/57 g browned butter
• 5 oz/696 g heavy cream
• 76 oz/50 g granulated sugar
• Pinch of salt
• 1 vanilla bean, split and scraped
• 6 gelatin sheets
• 9 oz/255 g white chocolate
• 10 oz/283 g chestnuts
• 4 oz/113 g whole milk
• 5 oz/100 g egg yolks
• 2 lb/908 g heavy cream, divided
• 1 lb/454 g TCHO 53% milk chocolate
• 3 oz/85 g light corn syrup