Chocolate cream tart with caramelized almonds

<strong>Preparation: </strong>

For dough:

• Preheat oven to XNUMX* C (XNUMX* F) Fan.
• Beat all of the ingredients for the dough (apart from the egg which will be used for brushing) for XNUMX minutes on low speed in a food processor, until you create a dough.
• Wrap it in plastic wrap, refrigerate and let it rest for ½ an hour.
• When ready, transfer to a tart pan that is XNUMX cm in diameter and press it with your fingers to spread it on the bottom and sides. Try to keep the thickness of the dough even.
• You can also roll it out but it is very easy to spread with your hands.
• Prick the bottom of the tart shell all over with a fork.
• Wrap with plastic wrap and add cooking weights or beans.
• Bake for XNUMX-XNUMX minutes. Then remove tart from oven, remove the weights and bake for another XNUMX-XNUMX minutes until light golden.
• About XNUMX minutes before it is ready, brush tart shell with the lightly beaten egg.
• When ready, remove from oven and set aside to cool.

For chocolate cream:

• In a saucepan, combine the milk, couverture and cocoa powder.
• Place over medium heat until it comes to a boil and all of the ingredients are completely combined.
• Add the heavy cream. Stir again and remove from heat.
• In a bowl, whisk together the eggs and sugar until completely combined and the sugar has melted.
• Add the hot milk mixture and stir to combine.
• Pour the mixture in to the tart shell and bake for XNUMX minutes or until the chocolate cream cooks through.
• When ready, remove from oven and set aside to cool.

For the glaze:

• Heat the heavy cream, sugar and honey in a saucepan. Remove from heat right before it comes to a boil.
• Place the finely chopped couverture in a bowl and pour the hot mixture over it.
• Stir until the chocolate melts.
• Add the butter and stir until completely incorporated.
• Set aside until you are ready to serve.

For caramelized almonds:

• Place a nonstick pan over medium heat.
• Add the water and sugar and bring to a boil.
• Simmer for XNUMX minutes, remove from heat and add the almonds.
• Stir with a spatula until the sugar hardens and crystallizes over the almonds.
• Place pan back over medium heat and cook until they turn golden brown and the sugar melts.
• Transfer to a sheet of parchment paper and allow to cool completely.
• When ready, spread the glaze over the tart and decorate with the caramelized almonds and whipped cream.