Chocolate And Vietnamese Coffee Tart

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   ["For crust:", "Place flour, almonds and salt in food processor. Mix until almonds are finely ground. Add sugar, cocoa powder and shilled butter. Using pulse, process until coarse meal forms. Add egg and process until moist clumps form. Gather dough into ball and flatten onto disk. Refrigerate overnight.", "", "Press dough onto bottom and up sides of 9"" diameter tart pan with removable bottom. Refrigerate 1 hour (can be prepared 2 days ahead. Cover & keep refrigerated).", "", "Preheat oven to 350. Line tart crust with aluminum foil; fill with dried beans or pie weights. Bake until edges are set, about 20 minutes. Remove aluminum foil and beans and bake until tart crust is dry and cooked through, about 7 minutes longer. Cool completely.", "", "For filling:", "Bring first 6 ingredients to simmer in heavy medium saucepan. Whisk egg in medium bowl to blend. Gradually whisk hot cream mixture into egg. Return mixture to saucepan and cook over medium-high until mixture thickens slightly and candy thermometer registers 160, stirring constantly, about 1 minute. DO NOT LET BOIL. Remove from heat. Add chocolate, stir until melted and smooth. Strain filling into another medium bowl. Refrigerate until cool, about 3 hours.", "", "Pour filling into tart crust. Chill until softly set, at least 8 hours or overnight.", "", "For chantilly:", "Using mixer, beat cream until peaks begin to form. Add sweetened condensed milk and salt. Beat until peaks form.", "", "Cut tart into wedges and serve each with a dollop of chantilly."]

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