Chocolate Tart

For the chocolate tart, put the flour, almonds, cocoa powder, sugar, vanilla sugar and salt in a bowl and mix. Add the butter in small pieces and mix with your fingers.

Add the egg and mix until smooth. Wrap in plastic wrap and let rest in the refrigerator for half an hour. Transfer the dough to a tart pan and gently prick the dough several times with a fork.

Fill the tart pan with rice or dried beans, it is best to place a baking paper between the dough and the rice or beans. First bake the tart blind at 180°C for 15 minutes. Then remove the rice and bake for about another 10 minutes. Let cool well and remove from the pan.

For the caramel, put sugar in a medium saucepan and boil over medium heat. Meanwhile, do not stir. When the sugar turns a caramel color, remove from the heat and add the whipped cream. Meanwhile, stir well. Finally, add the butter and stir to combine. Pour into the tart pan and refrigerate for a few hours.

For the ganache, heat the whipped cream and pour over the chopped chocolate. Mix with a wooden spoon and pour into the tart pan. Refrigerate for a few hours and serve the chocolate tart .

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