Bloom the gelatin in water.

Gently simmer the heavy whipping cream, then pour it over the white chocolate chips along with the bloomed gelatin and vanilla extract.

Use a stick blender to achieve a smooth consistency. Ensure the head of the blender is fully submerged to avoid creating air bubbles.

Continue blending while gradually incorporating the cold heavy whipping cream.

Transfer the mixture to a container and cover it with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming.

Chill the mixture in the refrigerator for 6 hours.

Once set, whip the ganache until it reaches a stiff consistency.

Spoon hazelnut praline (use store-bought praline or you can make my recipe) into four small molds and place in the freezer until solid.

Mix espresso powder into a portion of the vanilla whipped ganache to create an espresso ganache.

Pipe this espresso ganache halfway into four larger molds.

Once the praline centers are frozen, remove them from their molds and press one into the center of each espresso ganache-filled mold.

Use a spatula to smooth the ganache evenly over the praline.

Freeze the molds until the espresso cream is firm.

Bloom  gelatin in water. Mix warm cream, white chocolate, gelatin, and  pumpkin spice until smooth. Use a stick blender to achieve the best consistency.

Stir in pumpkin puree, add few drops of  orange food coloring (optional) blend,

Cover with plastic and chill for 6 hours.

Combine the all-purpose flour, almond powder, sugar, and salt in a mixing bowl.

Add in the cold, diced butter and blend until the mixture reaches a sandy texture.

Whisk together the egg and vanilla, then gradually incorporate into the dry ingredients until well mixed.

Wrap the dough and chill it for 3 hours. After chilling, roll out the dough and place it into tart rings.

Bake at 170°C for 8-10 minutes.

Once cooled completely, remove the tart shells from the rings and brush them with egg yolk. Bake again until the surface is golden in color.

Make brown butter by melting unsalted butter until golden brown.

Whisk with honey, espresso powder, vanilla, salt. Cool.

Whip egg whites, and gradually add sugar to soft peaks.

Fold in sifted flour and almond flour, into the mixture then and add the brown butter mixture.

Pour into small molds ( smaller than the tart rings). Optional: Add chopped nuts (walnut, hazelnut or both) on top of the batter.

Bake at 180°C for 12 mins, then 170°C for 5 mins.

Let them cool before removing from the molds.

Place financiers in the center of each tart shell.

Pipe pumpkin ganache around and on top until the tarts are filled.

Spray the frozen espresso ganache with praline center with white velvet spray and place this on the top center of the tar.

Fill the spaces with vanilla ganache, and lightly dust with espresso powder or pumpkin spice.

Serve and enjoy!