CARAPRICOT TART

Melt the CARAMÉLIA 36% chocolate at 45-50°C and add the glucose syrup.
Bring the milk to the boil and add the rehydrated and wrung-out gelatine. 
Strain.
Gradually combine the mixture with the melted CARAMÉLIA 36% chocolate to obtain a smooth, shiny, elastic texture. Mix using a hand blender.
Add the cold cream. Mix for a few seconds.
Leave to set overnight in the refrigerator.

Heat up the apricot juice. Mix the sugar and pectin NH thoroughly.
When the apricot juice reaches around 40°C, sprinkle in the sugar and pectin mix.
Stir well until it comes to a rolling boil.
Pour into 2cm-diameter half-sphere moulds and freeze.

Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix. 
Spread the mix evenly over a 30×40cm tray then freeze for around 30 minutes.
Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
Bake at 160°C in a fan oven for 20 minutes, then gently turn out.