Sunflower tart: spectacular and very delicious!

INGREDIENTS
For the sable:
370g (3 cups) of flour
60g (1/2 cup) of almond flour
1/3 tsp salt
190g (4/5 cup) of butter
140g (2/3 cup) of powdered sugar
1 large egg

For the cake dough:
120g (3/4 cup) of 00 flour
50 g finely chopped almonds
120g (1/2 cup) of sugar
2 eggs
135 (1/2 cup) of yogurt
40ml (1/5 cup) of oil
grated peel of one lemon
1/3 tsp of salt
8g of baking powder
1/2 apple

For the chocolate namelaka:
125g of chocolate
120ml (2/5 cup) of milk
5 g of honey
3g of gelatine
2 1/2 tbsp
220ml (4/5 cup) of fresh cream

METHOD
1. Prepare the shortcrust pastry: Combine the 00 flour, almond flour, salt, and butter and mix with your hands to obtain a sandy dough.
2. Add the powdered sugar, and the egg and continue kneading. Once you have obtained a smooth and compact dough, cover it with cling film and let it rest in the fridge for 2 hours.
3. To prepare the dough: Mix the eggs with the sugar, seed oil, yogurt, and lemon zest. Get a creamy mixture.
4. Sift the flour, and the baking powder, then add the salt, the chopped almonds, and the diced apple.
5. Butter the pie mold (22cm in diameter) and spread half the pastry with your hands over the entire surface, also raising the sides. Prick with a fork to prevent it from swelling during cooking.
6. Pour and level the creamy mixture. Cook in a static oven at 180° for 45 minutes.
7. Prepare the nemelaka: Dissolve the gelatin in the water. Add the honey to the milk and heat it in the microwave for a little while. Pour in the gelatine, and chocolate and mix.
8. Start emulsifying with the electric whisk and then add the cream.
9. Roll out the other half of the shortcrust pastry and cut the petals. Position them to make the sunflower and brush the egg yolk + milk.
10. Cook in the oven at 180° for 18 minutes.
11. Dust the icing sugar on the cake and place the petals on top. Pour the chocolate cream into the center, making tufts using the piping bag.
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