Pastry;
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.
Frangipane Filling;
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.
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.