Place the butter and sugar into Thermomix bowl and combine 6 sec/speed 6.
Add remaining ingredients and combine 10 sec/speed 6.
Push into flan tin (with removable base) and place in freezer for 20 minutes or longer.
Trim edges and reserve excess.
Without cleaning the bowl, place almonds and chocolate into Thermomix bowl and mill 10 sec/speed 8. Set aside.
Place butter, sugar almond extract into Thermomix and blend 20 sec/speed 6, scraping down sides of bowl if necessary.
Add egg yolks and blend 5 sec/speed 8.
Add chocolate and almond mix and blend 3 sec/speed 6.
Pour into frozen flan shell. Dollop the trimmed extra dough throughout the top of the filling.
Bake on 170°C for 35-40 minutes or until tart is set in the centre. Cool completely before finishing with ganache.
Place chocolate into clean TM bowl and chop 10 sec/speed 8.
Add cream and warm 2 min/50°C/speed 1. Blend 30 sec/speed 7.
Spread over cold flan. Finish off with a few pink salt flakes if desired.
Serve with whipped cream or ice cream or garnish with berries if you wish.