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1
In a mixer bowl, knead the butter, add the sugars, and a pinch of salt. Stir in the egg. Gradually pour in the flour, and mix.
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2
Form a ball, cover with stretched plastic wrap, and refrigerate overnight.
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3
Remove from refrigerator, and let dough rest for about 20 minutes at room temperature before spreading it on a floured surface.
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4
Spread the dough in a pie pan, cut off the edges.
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5
Refrigerate for about 30 minutes before baking covered with parchment paper.
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6
Preheat oven to 180 degrees Celsius.
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7
Remove from refrigerator, and bake for 15 to 20 minutes at 180 C.
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8
In a pan, heat almonds and sugar to get a caramel and coat almonds.
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9
Place almonds on parchment paper to cool and harden.
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10
Boil milk in a saucepan, add chopped chocolate.
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11
Let rest for 3 minutes, stir with a wooden spoon and add butter.
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12
Wait for 5 minutes before pouring ganache in the pie pastry.
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13
Place half the almonds on the pastry dough, cover with chocolate ganache.
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14
Let rest at room temperature for 2 hours.
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15
Just before serving, arrange the remaining caramelized almonds on top of the pie for decoration.
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16
Don't let the ganache harden in a cool place, it might crack. On the other hand, once it's made, you may keep it in the refrigerator until it's ready to serve.
