Pasta Frolla Crostata with Chocolate

Method

1. Place the flour in a bowl and add the cold butter cut into small pieces.
2. Add the whole egg, the yolk, sugar, a pinch of salt, vanilla, and grated lemon zest.
3. Mix with a wooden spoon or spatula until a crumbly mixture forms.
4. Transfer the mixture to a work surface and briefly work it with your hands to bring it together, without over-kneading.
5. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes (preferably 1-2 hours).
6. After resting, roll out the dough between two sheets of parchment paper to desired thickness.
7. Line a tart tin with the rolled dough, prick the bottom with a fork, and bake in a preheated oven at 180°C for about 20 minutes.
8. Meanwhile, melt the dark chocolate in the microwave in short bursts of 10-15 seconds, stirring each time.
9. Remove the pastry base from the oven and, while still warm, pour the melted chocolate over it, spreading evenly.
10. Chop the almonds (or other nuts) in a food processor and sprinkle them over the still-liquid chocolate.
11. Let cool completely and allow the chocolate to set before serving (it will take a few hours).