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Note the assembled tart requires at least 2 hours of refrigeration.
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1. First, make the dough. In a food processor pulse the flour, sugar, cocoa powder and salt together. Then add the butter and continue to pulse it until the mixture is pebbly. Lastly, add the egg yolk and ice water and run the processor until the dough comes together. Gently flatten it into a disc, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Set the separated egg white aside in the refrigerator as well.
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2. Preheat the oven to 350 F and liberally spray a 9.5-inch fluted tart pan that has a removable bottom with cooking spray. When the dough has chilled and rested, turn it out onto a clean, floured surface. Roll it into a big circle about 1/4 an inch thick with a floured rolling pin. Gently roll the disc of dough around the rolling pin, pick it up, then roll it out over the tart pan.
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3. Firmly press the dough into the tart pan, especially the ridges. Then line the tart shell with aluminum foil and fill the foil with dry beans or pie weights to keep it from puffing up and help it retain its shape. Put the tart pan on a cookie sheet to stabilize it and make it easier to maneuver in and out of the oven. Blind bake the tart shell for 30 minutes, then take it out of the oven and remove the foil and beans. Brush the tart shell with the reserved egg white, then put it back in the oven for 8 minutes. Then take it out of the oven and set aside to cool. Reduce the oven heat to 325 F.
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4. While the shell cools, make the filling. Heat the heavy cream and chocolate almond milk in a small pot over medium high heat until it starts to gently boil around the edges. Take it off of the heat and whisk in the chopped chocolate until it is smooth. Then whisk in the champagne, rose water, sugar, cinnamon, salt and eggs until the mixture is shiny and smooth.
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5. Pour the filling into the cooled tart shell and bake the tart for 20-25 minutes. Do not let it crack-it should be glossy and jiggly but still fairly set. Take it out of the oven and let it cool for 10 minutes. Then set it on top of a big can and release the outer ridged part of the tart pan by gently nudging it down. Gently slide the tart off of the bottom of the pan onto a tart plate and refrigerate it for at least 2 hours to let it completely set.
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6. Once it has set, sprinkle the tart with sea salt and serve! Enjoy the romantic, decadent goodness, friends.
