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1
FOR PASTRY: In a bowl, combine the butter and confectioners sugar.
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2
Using a wooden spoon, cream together until very light and fluffy.
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3
Add the egg and salt and beat until combined.
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4
Add the flour and stir until the mixture comes together to form a dough.
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5
Divide the dough in half and pat each half into a ball.
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6
Wrap in plastic wrap and refrigerate 1 ball for 2-3 hours or as long as overnight.
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7
Reserve the other half to make another tart; it can be frozen for up to 2 months.
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8
Preheat an oven to 325 degrees.
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9
On a lightly floured work surface, roll out the ball of dough into a round about 12 inches in diameter and 1/8-1/4 inch thick.
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10
Drape the round over the rolling pin and transfer to a 10-inch tart pan with a removable bottom.
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11
Ease the pastry into the tart pan, pressing it gently against the bottom and sides.
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12
Trim the edges even with the pan rim.
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13
Place in the refrigerator to chill for 15 minutes.
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14
Prick the bottom and sides of the pastry with a fork.
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15
Bake until golden, 10-12 minutes.
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16
Transfer to a rack to cool.
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17
Leave the oven set at 325 degrees.
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18
FOR FILLING: In a large bowl, whisk together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla and cinnamon until well blended.
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19
Add the salt, almonds and chocolate and mix to coat evenly.
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20
Pour the filling into the tart shell and bake until the center is set, 35-40 minutes.
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21
To test, press gently on top with your fingertips.
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22
Transfer to a rack and let cool.
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23
TO SERVE: Remove the pan sides and, using a spatula, slide off the pan bottom onto a serving plate.
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24
Cut into wedges and serve with whipped cream.
