Par-bake the tart and set it aside while you prepare the filling. If you want to see step-by-step photos on how to make the crust check out my post on how to make sweet shortcrust pastry.
Add the chocolate chunks, place it back in the oven for the chocolate to melt for 1 to 2 minutes. Take the tart out of the oven and use an offset spatula to gently spread the chocolate into an even layer.
Bake the frangipane tart for another 24 to 28 minutes, or until it is golden brown. Let the frangipane tart cool on a wire rack for at least 45 minutes for taking out the tin.