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["Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4""-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.", "Preheat oven to 350u00b0F. Roll out dough on a lightly floured surface to a 12"" round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1"" overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.", "Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2"" overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.", "Remove parchment and weights and bake until crust is firm and looks dry all over, 5-10 minutes longer. Transfer pan to a wire rack and let crust cool.", "DO AHEAD:", "Preheat oven to 350u00b0F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6-8 minutes. Let cool.", "Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.", "Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.", "DO AHEAD:", "Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.", "Top tart with maple almonds just before serving.", "DO AHEAD:"]
