1: To make the pastry, sift the flour, icing sugar and cocoa powder together into a bowl. Add the butter and rub together with your fingers until it has the consistency of breadcrumbs. Add the egg yolks and mix together gently with your fingers until it forms a soft paste. You may need to add a little iced water. Of course, you can do this in a food processor if you prefer. Wrap in cling film and place in the fridge to rest for at least 1 hour and up to a day.

2: Preheat the oven to 170°C/Gas Mark 3.

3: When you’re ready to make the tart, roll out the pastry on a lightly floured surface into a rectangle about the thickness of a £1 coin. Line a 36 x 12cm loose-bottomed rectangular tart tin with the pastry, letting the excess fall over the sides. Line the inside with baking parchment or several layers of cling film and pour in some ceramic baking beans, uncooked rice or dried pulses to fill the base of the tart. Place the tart on a baking sheet and bake for 25 minutes. Remove from the oven, take out the parchment and beans and return to the oven to cook for a further 10–20 minutes until the tart shell is cooked through and dried out. Remove from the oven and cool, then trim the pastry to neaten the edges.

4: To make the filling, place the chocolate in a heatproof bowl. Bring the double cream to the boil in a saucepan, pour on top of the chocolate and mix together until it has melted. Pour in the amaretto and mix thoroughly. If it isn’t perfectly smooth, place the bowl on top of a pan of barely simmering water (the bottom of the bowl shouldn’t touch the water) and stir until melted. Pour into the tart case and leave to cool at room temperature for 1 hour. Refrigerate for 30 minutes, or up to 2 days.

5: Preheat the oven to 190°C/Gas Mark 5. To make the topping, place the almonds on a baking tray and cook for 8–10 minutes, until they are fragrant and lightly browned. Be careful not to burn them. Leave to cool.

6: Put the caster sugar into a saucepan and warm over a medium heat until the sugar starts to colour. Add the almonds and stir until the sugar crystallises and coats the nuts. Tip on to a baking tray and cool.

7: To make the coffee cream, mix together the coffee liqueur, dissolved coffee granules and the sugar in a large bowl. Pour on the double cream and whisk together until it thickens and forms lovely firm peaks, though be careful not to over whip it.

8: Check that the tart has set. If not, you can leave it in the fridge for a further 20 minutes or so. Sprinkle on the edible coffee beans and then break up the frosted almonds and put them on top too. Cover with the grated chocolate and serve with the whipped coffee cream.