Cocoa shortcrust

1. In a large container, place the dry ingredients, flour, almond meal, cocoa powder, confectioner's sugar and salt.
2. Then add the cold chopped butter and mix with your hands until you get a sandy texture.
3. Then add the egg and mix with your hands to gather the dough without kneading until you get a ball of dough.
4. Place the dough between 2 sheets of parchment paper and roll out with a rolling pin to a thickness of 3-4 mm then place the rolled out dough in the freezer for 15 minutes.
5. Take the dough out of the freezer, shape a 9 inch 25 cm tart ring and prick the bottom with a fork then put it back in the freezer for 1 hour.
6. Then bake the tart shell on a baking sheet in a preheated oven at 347°F/175°c for 10 minutes.

Chocolate almond cream (frangipane)

1. Start by creaming the butter in a bowl with a wooden spoon, then add the sugar, almond meal, egg and melted chocolate.
2. Mix until you obtain a smooth and homogeneous cream.
3. Take the tart shell out of the oven and fill the inside with the chocolate almond cream.
4. Then return to the oven and continue baking for another 15 minutes.
5. Let the tart shell cool completely with the almond cream filling.

Salted caramel sauce

1. In a saucepan over medium heat place the powdered sugar and heat until caramelized, it should be completely melted with an amber color.
2. Then add the semi-salted butter and a pinch of fleur de sel and mix with a wooden spoon until you obtain a smooth and homogeneous texture.
3. Then add the heavy cream in several times and while mixing between each addition.
4. Let the caramel cook for another 3-4 minutes to thicken and then let it cool down a little.
5. Pour a small layer of salted caramel in the bottom of the tart and place the tart in the refrigerator until the caramel has cooled down completely, about 1 hour.

Dark chocolate ganache

1. Place the chopped chocolate and heavy cream in a bowl.
2. And melt in a double boiler on a saucepan containing a little water over medium heat until you get a smooth and homogeneous ganache.
3. Let the chocolate ganache cool a little before pouring it into the tart on top of the caramel until it completely fills the bottom of the tart.
4. Place the chocolate caramel tart in the fridge for at least 2 hours before decorating with chocolate shavings and a little sea salt.