Combine the dry ingredients in the bowl of your mixer.
Add the butter and mix until the mixture looks sandy and the butter is broken into very small pieces.
Add the egg and vanilla, all at once and mix just until the dough comes together.
Wrap in plastic wrap and refrigerate for at least 6 hours.
Once chilled, transfer on a floured working surface and roll it into a 2mm thick sheet. Place the dough in your tart ring and press it lightly to line the ring well.
Puncture the bottom of the tart with a fork to allow steams to escape then freeze for at least 10 minutes.
Bake in the preheated oven at 170C for 15-20 minutes or until slightly golden brown. Allow to cool down.
Mix the butter and sugar until creamy.
Add the egg and mix well then stir in the rest of the ingredients.
Spoon into a pastry bag then fill the tart crust halfway with the frangipane.
Bake 10-15 more minutes or until the frangipane is slightly golden brown.
Allow to cool down then use the 50g of Amaretto to brush over the frangipane, soaking it in this delicious liquor.
Combine the cream and glucose and heat them until the boiling point.
Pour over the chocolate and let sit for 5 minutes then mix well.
Add the butter and give it a good mix.
Pour the ganache over the frangipane in the tart shell and refrigerate.
White chocolate chantilly:
Bloom the gelatin in cold water. Once it is bloomed, add it into the hot cream.
Pour the mixture over the chocolate.
Blend well with an immersion blender, then add the vanilla.
Cover with plastic wrap and refrigerate at last 8 hours.
Once chilled, whip until stiff peaks form then use it to decorate the tart.
Finish the tart with your desired decoration - I used caramelized pecans, hazelnuts and corn flakes.
* As long as the gelatin has the same bloom - power to set - you can use either gelatin sheets or powder gelatin. The only thing that changes is the way you hydrate it in water and the quantity of water you add.