Let's start with making the tart base. Cube the soft butter into a mixing bowl.

Add in the remaining dry ingredients and crumble with your fingers till it represents bread crumbs.

Add little ice cold water, just enough to bring the dough together.

Knead lightly till well mixed. Wrap in a cling film and refrigerate for 30 minutes.

Preheat oven to 180 degrees. Generously flour a 26 cm tart pan and set aside.

Bring out the dough. On a parchment paper, using a rolling pin, roll the dough big enough to cover the tart pan, to around 1/2 inch thickness.

Slowly pick up, flip into the tart pan and press gently onto the sides, pinching the excesses on the top. Prick on the tart using fork

Place the same parchment paper on top with some beans spread on it and blind bake the tart for 15 minutes.

Take out, remove the parchment paper along with the beans and bake again for 15 minutes. Now the tart base is done. Allow to cool.

Meanwhile, let's make the filling. Add the cream and chocolates in a saucepan and cook on low flame till the chocolates melt and incorporate into the cream.

Finally add in the almonds and mix well. Allow to cool.

Once cooled, pour in the chocolate filling into the tart.

Sprinkle more almonds and icing sugar on the top.

Chill for a couple of hours. Slice and serve!!!