Chocolate Pastry
1. Soften the butter with a mixer then add the salt, icing sugar and almond powder until incorporated. Without stopping the mixer, add the egg. Stop the beater and add the cocoa powder and half the flour. Mix on medium, add remaining flour. Mix until a well-combined dough. Wrap the dough in cling film and refrigerate for 4 hours.

2. Flour a surface and roll out your dough until 2mm thick. Place the dough over the mould and press into shape, removing any excess. Chill for 5–10 minutes in the refrigerator.

3. Use a fork to prick the dough a few times to prevent the pastry from rising during cooking. Place in the refrigerator for a further 1–2 hours.

4. Bake for 10 minutes at 175 °C. Let cool.

Chocolate Filling
1. Heat the cream and chocolate together constantly stirring until combined. Remove from the heat and bring down to room temp in an electric mixer.

2. In a separate bowl, whip the egg yolks and sugar until light, airy and forming soft peaks. Fold the cream mixture through the whipped yolks. Once combined, fill the tart shells using a piping bag or spoon.

3. Bake in the oven at 180°C dropping 10°C every 3 minutes for 15-20 minutes (very dependent on your oven) the tarts should still have a slight wobble. Allow to cool completely until room temp before serving.

Vanilla Cream
1. Add the vanilla seeds to the cream and whip until soft peaks form.

To Serve:
1. Portion the tart throw a spoonful of cream down and enjoy.