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1
To prepare the crust, make the Chocolate Sugar Dough.
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2
Knead in the cocoa nibs.
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3
Press the dough into a flat disk, wrap with plastic or place in a sealable plastic freezer bag, and chill for 20 minutes or so.
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4
Roll out the dough on a lightly floured piece of parchment paper or flat surface to about 1/2 inch thick.
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5
Transfer to a tart pan (9 inches in diameter, 2 inches deep) by loosening the dough from the work surface with an offset spatula, then sliding the tart pan under it.
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6
Once you smooth the dough in the tart pan (pinching any rips or cracks together with your fingers), line the top of the dough with a layer of almonds, lightly pressing them into the dough.
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7
Cover this prepared tart shell with plastic wrap and put in the refrigerator.
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8
Preheat the oven to 300F.
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9
To make the custard, combine the milk and cream in a small saucepan with the vanilla bean pod and seeds.
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10
Bring the mixture to a simmer.
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11
Meanwhile, briskly whisk together the eggs, sugar, arrowroot, almond extract, nut liqueur, and salt in a bowl.
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12
Remove the vanilla bean pod from the hot milk mixture and slowly pour one-third of the hot milk mixture into the egg mixture and continue to whisk.
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13
Repeat this process two more times and stir until the batter is smooth.
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14
Remove the prepared tart shell from the refrigerator and remove the plastic wrap.
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15
Put the cherries in the shell.
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16
Then pour the batter over the cherries and allow the mixture to rest for about a minute.
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17
Place a cake pan half full of water in the oven to keep the oven moist.
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18
Place the tart pan in the oven and bake for about 40 minutes, or until the custard is lightly browned and solid, with no liquid jiggle in the center.
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19
Allow the tart to cool in the pan to room temperature before serving.
