Tart crust 

1. Place the dry ingredients in a large mixing bowl, the flour, powdered sugar, almond meal and pinch of salt.
2. Mix with a tablespoon to get a smooth mixture, then add the cold butter pieces.
3. Crush the butter into the dry ingredients with your fingertips until you have a sandy mixture with no lumps.
4. Then add the egg and mix gently with your hands until you succeed in gathering the dough and forming a more or less homogeneous ball.
5. Cover the dough with plastic wrap and place it in the refrigerator for at least 20 minutes.
6. Roll out the dough on a lightly floured work surface or between 2 sheets of baking paper to a thickness of 3-4 mm.
7. Line a 9-10 inches / 22-25 cm tart ring or tart pan previously greased with butter and cut off the edges of the dough that are falling down.
8. Place the tart shell in the freezer for 1 hour.
9. Preheat the oven to 345°C/ 175°C and bake the frozen tart shell for about 25-30 minutes depending on the diameter and until the pastry is golden brown.
10. Let the tart shell cool completely to room temperature.

Chocolate ganache

1. Finely chop the chocolate with a large knife until you have very small pieces of chocolate.
2. Place the chopped chocolate in a large bowl.
3. Bring the heavy cream to a boil in a saucepan over medium heat and remove from heat when it begins to simmer.
4. Pour the hot cream over the chocolate all at once and let it sit for a few moments.
5. Mix the ganache with a rubber spatula until you have a smooth liquid mixture.
6. Blend the ganache with a hand blender, taking care not to add any air.
7. Let the ganache stand for a few minutes at room temperature.

Assembly 

1. Pour the liquid chocolate ganache into the cooled tart shell until completely filled.
2. Place the chocolate tart in the refrigerator for at least 1 hour and until the filling is completely chilled and firm to the touch.
3. Decorate the tart with whipped cream and chocolate shavings and serve with berries, such as raspberries or strawberries.