A gluten free tart filled with dark chocolate and topped with glazed almonds.
Add shortcrust ingredients to a food processor and bliz until combined.
Press shortcrust onto a tart pan and prick bottom and sides with a fork.
Chill in the freezer for 15 minutes.
Bake in the preheated oven at 180°C (360°F) for 25 minutes.
In the meantime, heat the cream in a saucepan and remove from the heat before it reaches boiling temperature.
Add the chopped chocolate and whisk until melted. Stir in the sugar.
Crack the egg in a small bowl aside and lightly whisk it. Pour into chocolate mixture in a slow stream while whisking energically to combine.
Take the half-baked shortcrust out of the oven and pour the chocolate filling in. The almond meal shortcrust might swell as it bakes, but should deflate before you add the chocolate filling.
Return the tart to the oven. Reduce the temperature to 160°C (320°F) and bake for 10 minutes.
In the meantime, add the topping ingredients to a saucepan and set on medium heat. Stir until the butter has melted, then remove from the heat.
Take the chocolate tart out of the oven and gently spoon the almond topping all over it. The chocolate filling will not have completely set yet, so be extra gentle.
Increase the oven temperature to 175°C (350°F) and bake the tart 15 more minutes, until the chocolate filling sets and the almond topping takes a golden tone.
The shortcrust base may swell during the first 20 minutes of baking, even if you prick the bottom and sides with a fork. It should naturally deflate as it gets golden, or when you take it out of the oven to add the chocolate filling.