Preheat the oven to 160°C

Line the baking trays with parchment paper

Fit the Knife Blade to the kCook bowl

Fit the kCook bowl to the machine

Add Ingredients 1 (butter, sugar, almonds, egg, cocoa, flour, fleur de sel) into the kCook bowl

Attach the lid and ensure the Filler cap is NOT fitted

Mix for 2 minutes on speed 9 until combined

Line a work surface with parchment paper

Transfer pastry to the lined work surface

Wrap in parchment paper

Roll out into a rectangle

Chill in the fridge for 10 minutes

Remove from the fridge

Cut the pastry out into circles slightly larger than the tart tin mould

Transfer pastry to the tart tins and line until covered

Bake at 160°C for 20 minutes

Remove from the oven and let cool

Retrieve, clean the kCook bowl and fit the Stir Tool

Add Ingredients 2 (sugar) into the kCook bowl

Heat at 170°C for 10 minutes until caramelised

Add Ingredients 3 (cream) to the bowl

Mix at 170°C on speed 6 for 2 minutes

Add Ingredients 4 (butter) to the bowl

Mix at 170°C on speed 6 for 2 minutes

Mix at 100°C on speed 4 for 5 minutes

Carefully pour the content of the kCook bowl into the tart tins

Set aside and let cool

Add Ingredients 5 (eggs, flour, sugar) to a clean large mixing bowl

Mix until well combined and set aside

Preheat the oven to 180°C

Retrieve, clean the kCook bowl and fit the Stir Tool

Add Ingredients 6 (chocolate, butter) into the kCook bowl

Mix for 10 minutes at 100°C on speed 2

Pour the melted chocolate into the large mixing bowl

Mix until well combined

Pour the chocolate mixture into the tart tins

Bake at 180°C for 8 minutes

Remove from the oven and let cool