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1
Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
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2
For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor.
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3
Process until the almonds are finely ground.
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4
Add the butter and pulse until the mixture forms a coarse meal.
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5
With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry.
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6
Form the dough into a disc and wrap in plastic.
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7
Refrigerate for 20 minutes.
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8
Roll out the dough into a 10-inch circle on a lightly floured work surface.
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9
Place the dough in the tart pan and trim any excess dough from the top of the pan.
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10
If the dough cracks, press scraps of dough into the cracks to seal.
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11
Prick the dough all over, using a fork, and bake for 15 minutes.
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12
Let the crust cool for 15 minutes.
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13
For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water.
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14
Stir occasionally until the chocolate has melted and the mixture is smooth.
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15
Beat the eggs, liqueur, sugar and vanilla in a medium bowl.
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16
Pour the melted chocolate into the egg mixture and whisk until smooth.
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17
Pour the filling into the prepared crust.
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18
Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes.
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19
Allow the tart to cool completely, about 1 hour.
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20
For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer.
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21
Add the jam and vanilla.
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22
Beat until the jam is incorporated into the cream.
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23
Remove the tart from the pan and cut into thin wedges.
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24
Serve with a dollop of apricot cream.
