Flemish Chocolate Tarte Ingredients Nougatine: castor sugar 150gm water 50 ml butter 50 gm almonds - sliced 1/2 cup Filling: chocolate 175 gm eggs 2 pc egg yolks 4 pc sugar 120 gm cream sq Method Method-Nougatine: 1. In a large heavy saucepan place the sugar and water, bring to a boil over medium-high heat, stirring until the sugar dissolves 2. Allow to simmer, (without any further stirring) until the syrup lightly caramelises and turns a golden brown - while this is happening dip a clean pastry brush in a cup of warm water and wash down the sides of the pan to remove any sugar crystals 3. Immediately remove the heat once lightly caramelised and add the butter (Caution: the mixture may bubble up at this point- hence the large pan required) 4. Add the sliced almonds and stir to coat the all almonds with the caramel 5. Spoon the mixture into the blind baked pastry case; spreading it as evenly as possible. Chocolate filling: 1. Place the chocolate in a bain marie (a metal bowl placed over a pan of simmering water) and slowly melt stirring occasionally until smooth and fully melted 2. In a large bowl whisk the eggs, egg yolk and the sugar until it has tripled in volume and forms a thick ribbon when allowed to drop onto itself 3. Using a large rubber spatula, fold in approximately 1/3 of the melted chocolate 4. Gently but thoroughly fold in half the remaining chocolate and then the second half 5. Spoon onto the nougatine-lined flan case and smooth evenly with the back of a wet metal spoon 6. Bake for 8 to 10 minutes at 160°C, until the top is no longer shiny and the edges of the filling are just barely set 7. Remove from the oven ands place on a wire cooling and allow to cool completely before removing from the tin.