Ingredients
1 cup all-purpose flour1/4 cup toasted ground almonds1 tablespoon sugarDash salt1/2 cup cold unsalted butter2 to 4 tablespoons ice waterFILLING:1-1/2 cups slivered almonds, toasted2 tablespoons unsalted butter1 ounce unsweetened chocolate, chopped2 large eggs, room temperature1/2 cup sugar1/3 cup golden syrup or light corn syrup1-1/2 tablespoons Armagnac or Cognac1/4 teaspoon vanilla extract1/8 teaspoon salt
Preparation
In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.
