Preheat the oven to 350°F.

1. For the pastry, mix the butter and powdered sugar together in a robot, then add the egg.

2. Add the flour mixed with cocoa to the mixture a little at a time to obtain a soft pastry. Shape the pastry into a ball and wrap it in plastic wrap. Refrigerate for 40 minutes.

3. Meanwhile, prepare the almond filling in a clean robot by mixing the butter and sugar together, then add the almonds and flour.

4. Finish with the eggs one by one to obtain a smooth filling. Set aside.

5. Roll out the chocolate tart pastry and fill your tart mold, then fill the tart with the almond filling to the brim.

6. Bake for 20 to 30 minutes.