Bloom the gelatin sheet in cold water.

Weigh out the greek yogurt and let it sit on the kitchen counter while preparing the chocolate and heavy cream.

Meanwhile, melt the chocolate. Then heat up 50 g of the 200 g heavy cream in a small pot on medium heat until it starts to slightly boil. Take the pot off the heat and add the gelatine sheet. Stir it in until the gelatine has dissolved.

Pour the heated heavy cream over the melted chocolate and with a spatula mix it together until cohesive.

Add the chocolate mixture into the greek yogurt in 3 parts, to slowly combine the two mixtures.

Whip the remaining heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the chocolate mixture until smooth and combined. Take an 18 cm silicone mold and place a small board under the silicone mold to make it easier to move the mousse into the freezer. Pour the mousse into the mold and gently lift the mousse into the freezer for a minimum of 2 hours.

In a food processor, blend flour, cocoa powder, almond flour, powdered sugar, and the cold butter together until the butter is blended with the dry ingredients.

Then add the egg and blend it until it has just gathered.

Transfer the dough to a piece of plastic film and let it rest in the refrigerator for a minimum of 2 hours or overnight.

Turn on the oven at 165ºC conventional oven.

Dust a silicone mat or piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until the dough has a thickness of 2 mm. Freeze it for 20 min.

Take the dough out of the freezer and cut the dough so it fits the tart ring and place the dough in the tart ring.

Bake the tart for 18-20 min. Once baked let it cool down on a cooling rack until completely cooled down.

Once the tart has completely cooled down start with the milk chocolate crunch.

Melt the milk chocolate. Crush the cornflakes into small pieces. Mix them together until the chocolates have covered all of the cornflakes. Add the crunch to the tart and even it out.

Set it aside while you make the ganache.

Chop the milk chocolate into small pieces. Add it to a bowl with heavy cream and espresso coffee. Semi-melt it together over a bain-marie or microwave. Take it off the heat and gently stir the ganache together from the middle until smooth. Once smooth, pour it onto the tart and even it out.

Place it in the fridge to set for 30-60 min or while you prepare the glaze.

Bloom the gelatin sheets in cold water.

Sift the cocoa powder over a bowl.

In a small pot, stir together water, sugar, and condensed milk and heat to a boil. Then take it off the heat and add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.

Hold the bowl at an angle and pour the hot liquid down the edge of the bowl to avoid creating air bubbles. With a rubber spatula gently stir the cocoa powder and liquid together until more cohesive. Then with an emersion blender, blend the glaze together until smooth. Pour the mirror glaze into a jug, holding the jug at an angle, to again avoid creating extra bubbles.

Place a piece of cling film over the glaze, so it touches the surface of the glaze and allows the glaze to cool until it reaches a temperature between 33-34ºC.

Prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.

Once the glaze has reached the wanted temperature, take the mousse out of the freezer and out of the mold and place it on the cup.

Pour the mirror glaze over the mousse and let it drip off. Once set, remove any mirror glaze droplets hanging off the cake with a knife and lift the mousse of the cup using two offset spatulas under the cake and gently lift on top of the tart. Decorate along the side of the tart with some crushed caramel crunch or chopped milk chocolate. Place it in the fridge to defrost for 2-3 hours.