Black Forest Tart

Sweet cocoa pastry, jaconde sponge, filled with cherry jam and rich &smooth namelaka cream: Vanilla Namelaka Cream: 150 g whole milk 10 g glucose syrup 3 g hydrated and drained gelatin 280 g White chocolate 31%, melted Bourbon vanilla paste 300 g Cream with 30-35% fat Chocolate crust: 20g of cocoa 40g eggs, 150g flour 90g butter 30g almond flour 80 g icing sugar Jaconde sponge: 2 eggs 65g sugar 65g almond flour 20g flour 20g melted butter 60g egg whites 15g sugar Cherry Jam: 250g frozen cherries 3g gelatine 60g of sugar 3g of pectin