123/10 ounces) Chocolate Nougatine Crisp | ½ recipe | ½ recipe Dark chocolate couverture (65%), chopped or coins | 160 grams | 5⅗ ounces Whole eggs | 50 grams | 1 extra- large egg Whole milk (3.5% fat) | 25 grams | 2 tablespoons Heavy cream (35% fat) | 150 grams | ⅔ cup Whole milk (3.5% fat) | 50 grams | ¼ cup METHOD DAY 1 Mix up the dough Refrigerate overnight, then roll it out and line your tart pan or ring Let it rest in the refrigerator for several hours or preferably overnight Make the chocolate nougatine crisp, and weigh out half of it for this recipe Store the crisp in an airtight container as directed DAY 2 Pre-bake your 9-inch pâte sablée following the directions and set aside Preheat the oven to 325°F/160°C If not using chocolate coins, chop your chocolate into approximately ¼-inch pieces Place the chopped chocolate or chocolate coins in a microwave-safe bowl and microwave at 50 percent power for 1 minute Stir with a rubber spatula for 20 seconds and microwave for another 30 seconds at 50 percent power Microwave again at 50 percent power for 30 ... METHOD DAY 1 Mix up the dough Refrigerate overnight, then roll it out and line your tart pan or ring Let it rest in the refrigerator for several hours or preferably overnight Make the chocolate nougatine crisp, and... weigh out half of it for this recipe Store the crisp in an airtight container as directed DAY 2 Pre-bake your 9-inch pâte sablée following the directions and set aside Preheat the oven to 325°F/160°C... pieces Place the chopped chocolate or chocolate coins in a microwave-safe bowl and microwave at 50 percent power for 1 minute Stir with a rubber spatula for 20 seconds and microwave for another 30 seconds at 50