1. In the bowl of a blender or stand mixer, add the flour, sugar, vanilla sugar, and salt.
2. Add the diced butter and mix with the K beater until you get a sandy texture.
3. Add the egg yolk and ground almonds, then mix until the dough pulls away from the sides of the bowl and is not sticky.
4. Let it rest, then roll the dough out between two sheets of baking paper.
5. Line a 28–30 cm tart ring.
6. Prick the base with a fork.
7. Cover with baking paper and fill with dried beans (for you, they were glass pebbles used for vase decoration). Bake for 20 minutes at 180°C, then remove the beans and paper and bake for 10 more minutes.

For the filling:

1. Preheat the oven to 170°C.
2. Chop the chocolate into a mixing bowl.
3. In a saucepan, bring the milk, butter, and cream to the boil.
4. Pour this mixture over the chocolate. Stir gently, making sure not to create bubbles.
5. Lightly beat the eggs, then add them to the chocolate mixture.
6. Pour into the pre-baked tart shell.
7. Turn off the oven and leave to bake for 15 minutes.
8. Check doneness by gently tapping the tin: the tart should be slightly wobbly. If not, leave it a little longer.