1. Preheat the oven to 170°C (340°F) on the fan setting. Melt the chocolate in a double boiler (bain-marie) or on low power in the microwave. Let the temperature drop slightly.
2. In a mixer, beat the cream cheese with the syrup until smooth. Add the eggs one by one, mixing gently. Pour in the melted chocolate and incorporate. Add the almond flour and mix with a spatula.
3. Transfer the mixture to a 24 cm tart pan lined with parchment paper and bake for about 25–30 minutes, until the surface is set but the center remains slightly soft. Let it cool completely.
For the Topping:
1. Heat the cream until it steams (do not let it boil), pour in the chocolate, and stir until a smooth ganache forms.
2. Place it in the refrigerator briefly to set. Spread it over the tart and let it firm up.
3. Decorate with chocolate shavings, strawberries, a little powdered sugar, and Christmas chocolate ornaments.
