Decadent Chocolate Tart with Toasted Almonds - Vegetarian Delight

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a mixing bowl, combine all-purpose flour, granulated sugar, and a pinch of salt.
3. Add unsalted butter cut into small pieces to the dry ingredients and rub together with your fingers until the mixture resembles coarse crumbs.
4. Add the large egg and vanilla extract to the mixture and knead gently until a smooth dough forms.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Roll out the chilled dough on a lightly floured surface to fit a 15 cm tart pan.
7. Place the dough into the tart pan, pressing it evenly and trimming excess dough from edges.
8. Prick the base of the dough with a fork to prevent bubbling during baking.
9. Bake the tart shell in the preheated oven for 12 minutes until lightly golden.
10. While the tart shell bakes, chop the dark chocolate into small pieces and place in a heatproof bowl.
11. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
12. For the hot cream over the chopped chocolate and let sit for 2 minutes to melt.
13. Stir the chocolate and cream mixture until smooth and glossy.
14. For the chocolate ganache into the baked tart shell and smooth the surface with a spatula.
15. Sprinkle toasted sliced almonds evenly over the top of the chocolate ganache.
16. Refrigerate the tart for at least 1 hour to set the filling before serving.