This is best served chilled and in small slices.
1/8 c (15 g) almonds, finely chopped or ground
1 1/8 c (160 g) flour
1/4 c (23 g) cocoa
1/4 tsp salt
10 Tbls (142 g) butter, room temp
1/4 c + 1 Tbls (56 g) sugar
1 egg yolk
1 tsp vanilla
Sanding sugar, if desired
Toast the almonds in a skillet over medium-low heat until nicely browned, being careful not to burn and stirring often. Pour into a medium bowl and add the flour, cocoa and salt. Stir to combine and set aside.
In a medium bowl, beat the butter until lightened, then add the sugar and beat until very light and fluffy, about 5 minutes. Add the egg yolk and vanilla, stir until completely combined. Add the dry ingredients in two parts, mixing just until combined.
Wrap dough in plastic wrap and chill 30 minutes.
Preheat oven to 350F (160C) and remove dough from fridge. Roll out, on a flour-dusted surface, to fit a 8″ or 9″ tart pan. Transfer to pan, dock and freeze until the oven comes to temp. Par bake 20-25 minutes, until firm and dry
1/3 c (65g) sugar
1/4 tsp salt
1/4 c (60ml) cream
Place sugar and salt in a shallow pan and pour water over the top to moisten. Without stirring, cover and heat until the sugar is dissolved. If necessary, swirl pan to distribute sugar. Once dissolved, remove lid and cook, without stirring, until amber colored. Remove from heat and add the cream in a slow stream, whisking constantly and being careful when the caramel bubbles up. Pour into the cooled tart shell, then chill in the fridge until cooled before adding the ganache.
2 oz (56g) unsweetened chocolate, chopped finely
6 oz (168g) semisweet chocolate, chopped finely
3/4 c (200 ml) cream
Place the chocolate in a heatproof bowl and set aside.
Heat the cream in a pan until it begins to bubble up the sides. Pour over chocolate and let rest 7 minutes.
The chocolate should be melted, so begin slowly whisking the ganache from the center outward to combine. Once mixed, pour over the caramel and chill until set.