In the bowl of astand mixer, add the flour, sugar, cocoa powder, almond flour and salt. Beginto mix on medium speed. Start adding add butter, 1 cube at a time until all thebutter has been added and incorporated into the dough. Add egg yolks and waterand mix until the dough has come together.

Remove the doughfrom the bowl. Pinch of a small piece of dough and wrap in plastic wrap. Formthe rest of the dough into a ball and flatten slightly. Wrap tightly in plasticwrap and place the dough in the refrigerator to rest for 1 hour.

Prepare the tart tin,greasing the base and sides.

After resting, removethe dough and extra piece of dough from the fridge. Place the dough on alightly floured surface. Lightly dust the rolling pin with flour and roll thedough to a thickness of approximately 1/8, larger than the size of the tarttin. Brush off any excess flour.

Gently roll thedough over the rolling pin and drape over the top of the tart tin. Lift up thesides of the dough to take the weight off, to ensure the dough covers with basewithout stretching the sides of the dough.

Using the reservedpiece of dough, gently press the base of the dough all the way around and intothe bottom edge of the tart tin. Press the dough up the sides of the tart tinand let the excess hang over.

Trim any excessdough from the top of the tart tin. Place a piece of parchment paper over theshell and fill with baking beans. Place the tart shell into the fridge to chillfor 1 hour.

Preheat the ovento 325F (160C). Bake the tart shells for 10 minutes, then remove the bakingbeans and paper and place back into the oven and bake for a further 15 minutes.

Remove the tart shell from oven and allow to cool before unmolding fromthe tart tin. Once cool, remove and transfer to a wire rack to cool completely beforefilling.

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