Using a knife, shred the butter, sugar, flour and almond flakes together, add egg, mix to a dough, leave to chill in the refrigerator for an hour. Roll out the pastry to a round 32cm in diameter. Put in to a tin and draw up the sides to a form a 2cm edge all around. Bake for 15 minutes at a temperature of 200ºC. Beat together the yolk, egg and sugar. Melt the cake covering and combine with softened butter. Combine the warm chocolate mousse with the egg mixture. Transfer this mousse onto the baked shortcake base previously coated with cranberries. Return this to the oven and bake for a further 15 minutes at a temperature of 200°C.
see notes
Tart with chocolate mousse and Cranberries in gel