Place the butter and sugar into Thermomix bowl and cream for 1 minute on speed 5.
Scrape down sides of bowl if necessary.
Add egg yolk and a scoop of the flour and beat for 10 seconds on speed 7.
Add remaining ingredients and with lid in closed position, process on Interval setting until ball forms. Add water through hole in lid to help bring mix together.
Push into flan tin (with removable base) and place in freezer.
Trim edges and reserve excess.
Place chocolate and nuts into Thermomix bowl and mill for 10 seconds on speed 8. Set aside.
Place butter, sugar almond essence into Thermomix and cream for 1 minute on speed 5, scraping down sides of bowl if necessary.
Add egg yolks and blend for a few seconds on speed 8.
Add chocolate and almond mix and incorporate on speed 5-6 until you have a pourable mixture.
Pour into frozen flan shell. Dollop extra dough throughout the top of the filling.
Bake on 170oC for around 45 minutes or until tart is set in the center. Cool.
Place chocolate into clean TM bowl and chop for 10 seconds on speed 8.
Add cream and heat at 37oC for 2 minutes or until melted on speed 1.
Spread over cold flan.
Serve with fresh berries and coulis...(and cream and chocolate curls if you really seek a diabetic coma!)