For the White Chocolate Ganache: Place chocolate in a nonreactive container and set aside. In a pot over medium heat, bring 262 grams heavy cream, trimoline, glucose, and vanilla to a boil. Remove from heat and stir in gelatin. Pour mixture over chocolate, whisking to combine. Add remaining 354 grams heavy cream and, using a hand blender, mix until well combined. Transfer mixture to an airtight container and refrigerate overnight. The next day, in the bowl of a stand mixer fitted with a whisk attachment, whip ganache until medium peaks form. Transfer mixture to a piping bag with a round tip. On a work surface, lay out 1 sheet acetate. Pipe 4-inch wide rounds, leaving space between each circle. Place a second sheet acetate over top and gently push down. Freeze.

For the Pâte Sucrée: In the bowl of a stand mixer fitted with a paddle attachment, cream butter and 97 grams sugar. Add flours and remaining sugar. Mix to combine. Add eggs and vanilla paste. Mix to combine. Wrap dough tightly in plastic wrap and refrigerate overnight.

For the Tarts: Heat oven to 350°F. Transfer Pâte Sucrée to a lightly floured work surface. Roll out until 3-millimeters thick. Using a ring cutter, punch out 4-inch circles. Cut 2 circles into 4-inch strips. Set aside. Brush inside of tart rings with melted butter. Place Pâte Sucrée rounds in the bottom of each ring, then place Pâte Sucrée strips along the inside of the tart ring. Trim any excess dough. Transfer tarts to a sheet tray and freeze 20 minutes. Once chilled, bake tarts 15 minutes, or until golden brown. Let cool, then remove rings. Brush insides and outsides with egg wash. Bake additional 4 minutes. Let cool.

For the Hazelnut Praline: In a pot over medium flame, heat sugar and 60 grams water to 230°F. Add hazelnuts, salt, and vanilla. Cook until sugar has melted and hazelnuts are deeply caramelized, stirring constantly. Pour mixture onto a silpat-lined sheet tray. Let cool. Remove a few hazelnuts and reserve for garnish. Once mixture has cooled completely, transfer to a food processor and pulse until a smooth paste is achieved. Transfer mixture to a piping bag. Fill each cooled Tart halfway up with praline. Freeze.

For the Milk Chocolate Mousse: Place chocolate in a nonreactive container and set aside. In a pot over medium flame, heat milk, cream, and egg yolks to 180°F. Stir in bloomed gelatin. Pour mixture over chocolate. Using a Vitamix Commercial immersion blender, purée until mixture is fully emulsified. Let cool to 95°F, then pour into Tarts to fill. Freeze.

To Assemble and Serve: Remove Tarts from freezer and set aside. Remove White Chocolate Ganache from freezer and flip over. Spray with white velvet spray. Top each Tart with 1 disk White Chocolate Ganache. Garnish with reserved caramelized hazelnuts and gold leaf.