For the dough:put the butter (120 g), the icing sugar, the powdered almonds and the egg yolk in the bowl of a food processor. Blend until smooth. add 120 g of flour all at once and mix again to obtain a ball of dough. Place it in the freezer for 10 minutes to firm it up.
Preheat the oven to th. 7 (210°C).
Roll out the dough on a floured work surface and place it in a buttered pan lined with buttered parchment paper. Prick it with a few strokes of a fork, lay another parchment paper on it, cover completely with dried beans or pebbles.
Cut leaves from the scraps of dough and apply them around the edge of the pie, moistening them slightly. Sprinkle with cocoa powder and bake the dough blind for about 20 minutes.
Meanwhile, break the chocolate into pieces and melt it with 2 tablespoons of water.
At the same time, boil the cream then pour it gently over the melted chocolate, stirring. Finally add the butter, mix well until the preparation is smooth.
Prepare a blond caramel with the sugar and 6 tablespoons of water, then pour it over the walnut kernels. Reserve 3 caramelized kernels for decoration. Crush the others into powder using the robot.
Unmold the dough on a dish, remove the parchment paper, spread the powdered walnuts on the pie, cover with the chocolate preparation and refrigerate for at least 2 hours.
To serve, garnish with chocolate shavings and reserved nuts.
