For the pastry, add the flour, almonds, sugar and salt to the bowl of a food processor and pulse to combine.

Add the diced butter and pulse until the mixture resembles breadcrumbs.

Mix together the yolk and water and drizzle into the food processor.

Pulse until the mixture starts to clump together, then tip the pastry out onto the work surface and bring together into a ball.

Press the pastry into a flat disc and refrigerate for at least an hour.

Roll out the pastry until it is about 3mm thick and drape it into a 9-inch loose-bottomed tart tin.

Freeze the tart case for 30 minutes while preheating the oven to 210ºC.

Line the tart case with parchment paper and fill with baking beans or rice.

Bake for 20 minutes, then remove the baking beans and bake for another 5-10 minutes until browned.

Brush the inside of the tart with egg yolk or egg white and pop back into the oven for a minute.

Turn the oven down to 120ºC.

For the filling, place the cream, coffee and half of the sugar into a saucepan and bring to a simmer.

Whisk the egg yolks and remaining sugar together until smooth.

Pour the hot cream mixture over the yolks, whisking to prevent curdling.

Pour the custard through a fine mesh sieve into a jug and set aside.

Pour the filling into the tart and bake for about 80 minutes until set.

Cool for an hour before refrigerating until fully chilled.

For the glaze, melt the chocolate and cream over low heat until smooth.

Pour the ganache over the tart and refrigerate until set.

Dust with cocoa powder for decoration.