Chocolate-on-Chocolate Tart with Maple Almonds

Ingredients

• 0.5 cup almonds raw
• 10 ounces bittersweet chocolate 70% chopped (at least cacao)
• 0.5 cup maple sugar packed ()
• 1 large egg yolk 
• 1.3 cups flour all-purpose plus more for rolling
• 1.5 cups cup heavy whipping cream 
• 3 tablespoons honey 
• 0.5 teaspoon kosher salt 
• 1 tablespoon maple syrup pure
• 2 tablespoons sugar 
• 0.3 cup butter unsalted cut into pieces ()
• 2 tablespoons cocoa powder unsweetened

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• pot
• tart form

Directions

1. Pulse cocoa powder, sugar, salt, and1 1/4 cups flour in a food processor to combine.
2. Add butter; pulse until mixture resemblescoarse meal. Beat egg yolk and 3 tablespoons icewater in a small bowl; add to flour mixtureand pulse until dough just comes together.Form into a 3/4"-thick disk, wrap tightly inplastic, and chill until firm, at least 2 hours.
3. Preheat oven to 350°F.
4. Roll out dough on alightly floured surface to a 12" round.
5. Transferto tart pan; lift up edges and let dough slumpdown into pan, then gently press into edge ofpan. Trim dough, leaving about a 1" overhang.Fold in overhang; press to adhere. Prickbottom with a fork. Chill in freezer 15 minutes.
6. Line pie with parchment paper or heavy-dutyfoil, leaving a 1 1/2" overhang. Fill withpie weights or dried beans.
7. Place on arimmed baking sheet and bake until crustis dry around the edges, about 30 minutes.
8. Remove parchment and weights and bakeuntil crust is firm and looks dry all over, 5–10minutes longer.
9. Transfer pan to a wire rackand let crust cool.
10. DO AHEAD: Dough can be made 2 daysahead; keep chilled. Crust can be baked1 day ahead; store tightly wrapped at roomtemperature.
11. Preheat oven to 350°F.Toast almonds on a rimmed baking sheet,stirring occasionally, until slightly darkened,6–8 minutes.
12. Let cool.
13. Bring almonds, maple sugar, maplesyrup, salt, and 1/4 cup water to a boil in amedium saucepan. Reduce heat and cook,stirring often, until mixture turns mahogany,about 5 minutes.
14. Remove pot from heat and stir vigorouslyuntil almonds are coated with crystallizedsugar (they will look sandy).
15. Spread out on aparchment-lined baking sheet; let cool, thencoarsely chop.
16. DO AHEAD: Nuts can be candied 2 weeksahead. Store airtight at room temperature.
17. Combine chocolate and butter in a large heatproof bowl. Bringcream, honey, and salt to a boil in a smallsaucepan, whisking to dissolve honey.
18. Pourcream mixture over chocolate mixture; letstand 2 minutes.
19. Whisk until chocolate ismelted and mixture is smooth.
20. Pour fillinginto crust and chill until set, at least 4 hours.
21. Top tart with maple almonds just beforeserving.
22. DO AHEAD: Tart can be made 2 daysahead; cover and keep chilled. Bring to roomtemperature before serving.