How to make Tarte extraordinairement chocolat

                Ingredients

     shortbread with almonds
- 120 g butter
- 2 g of fine salt
- 90 g icing sugar
- 15 g almond powder
- 1 whole egg
- 240 g (60 + 180 g) flour

    Make the almond shortcake.
In a salad bowl, combine the butter in ointment *, the fine salt, the icing sugar, the
almond powder, egg and 60 g flour. As soon as the mixture is homogeneous,
add the remaining 180 g of flour, and mix very briefly.
Spread the paste 3 mm thick between two sheets of plastic or
baking paper. Place in the freezer for 30 minutes. Once the dough is completely
hardened, peel off the plastic sheets, and give the cut that
you want to your dough. Start a mold. Let stand 30 minutes
in the refrigerator before baking for 15 to 20 minutes at 150/160 ° C (th 5/6),

until obtaining a beautiful amber coloration.

  Black chocolate ganache
- 350 g of dark chocolate 70%
- 250 g (25 cl) whole cream
- 1 tablespoon of acacia honey

- 50 g butter

  Make the dark chocolate ganache.
Chop the chocolate and melt it gently on a bain-marie * or in the oven
microwaves (defrosting position or power 500 W by stirring
time). In a saucepan, bring the liquid cream and the honey to a boil.
Slowly pour 1/3 of the boiling mixture over the melted chocolate.
Using a maryse *, mix energetically by describing small circles
to create an elastic and shiny "core". Incorporate the second
third, mix according to the same process, then incorporate the third third
using the same method. When the temperature reaches 35/40 ° C, add the

butter diced. Mix to smooth and perfect the emulsion.