Roughly grate the marzipan. Knead with flour, 200 g icing sugar, 1 egg and butter in pieces to a smooth dough. Chill for about 1 hour. Grease the tart tin (26 cm Ø). Roll out 2/3 of the dough on a floured work surface (approx. 30 cm Ø) and line the tin with it. Cut off protruding edges of the dough.
Prick the base several times with a fork. Place baking paper on the base and cover with dried pulses. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, blind. Melt chocolate on a hot water bath. Stir in cream, 50 g icing sugar and 2 eggs. Remove baking paper and pulses from the base. Add the chocolate mixture and spread it out smoothly. Roll out the rest of the shortcrust pastry on a floured work surface and cut into strips. Place the strips of dough on the cake in a grid pattern. Whisk the egg yolks and carefully brush the strips with them. Reduce oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2).
Remove baking paper and pulses from the base. Add the chocolate mixture and spread it out smoothly. Roll out the rest of the shortcrust pastry on a floured work surface and cut into strips. Place the strips of dough on the cake in a grid pattern. Whisk the egg yolks and carefully brush the strips with them. Reduce oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Bake the tart for about 30 minutes. Let it cool down on a cake rack. Caramelise 50 g icing sugar in a pan until golden brown. Turn the almonds in it and let them set on oiled aluminium foil. Decorate the tarte with it
Bake the tart for about 30 minutes. Let it cool down on a cake rack. Caramelise 50 g icing sugar in a pan until golden brown. Turn the almonds in it and let them set on oiled aluminium foil. Decorate the tarte with it