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1.
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Preheat the oven to 375F.
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2.
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Crust: In a large bowl combine the flour, almonds, sugar and saltand mix well.
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Cut in the butter and add water, stirring just until dry ingredients are moistened and the mixture forms a ball when lightly pressed together.
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Press into the bottom of a 9 or 10-inch tart pan with a removable bottom.
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3.
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Chocolate Layer: In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until smooth.
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Remove from heat.
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Stir in the flour, sugar and cinnamon and mix well.
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Add the egg and vanilla; beat well.
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Spread over crust.
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4.
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White Chocolate Layer: In a small saucepan over very low heat, melt white chocolate and butter, stirring constantly until smooth.
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Cool slightly.
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In a small bowl, beat sugar, eggs, cheese, flour and vanilla at medium speed until smooth (about 2 minutes).
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Stir in the melted chocolate mixture and beat at high speed for 1 minute.
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Pour over filling in pan; sprinkle with sliced almonds.
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5.
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Bake on the bottom rack of the oven for 25 to 30 minutes or until light golden brown.
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Cool on a rack.
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Run a knife around the sides of the pan to loosen; remove sides of pan.
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6.
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Glaze: In a small saucepan over low heat, melt the chips with the oil stirring constantly until smooth.
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Drizzle over tart.
