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1
In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend.
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2
Add the butter; pulse until the mixture resembles coarse meal.
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3
Add the egg; process until the dough just comes together.
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4
Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
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5
Preheat the oven to 350.
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6
Butter an 11-inch fluted tart pan with a removable bottom.
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7
On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick.
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8
Fit the pastry into the tart pan.
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9
Run the rolling pin across the rim of the pan to cut off any overhanging dough.
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10
Patch any tears in the pastry with scraps.
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11
Line the pastry with foil and fill with pie weights or dried beans.
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12
Bake in the center of the oven for 30 minutes, or until the crust is nearly dry.
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13
Remove the foil and bake the crust for 15 minutes longer, or until firm.
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14
Let cool.
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15
Lower the oven temperature to 300.
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16
Set a fine sieve over a medium bowl.
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17
In a medium saucepan, combine 1/2 cup plus 1 tablespoon of the sugar with the lemon juice and bring to a simmer, stirring until the sugar dissolves.
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18
In another medium bowl, beat the egg yolks with the whole egg and the remaining 1/2 cup plus 1 tablespoon of sugar.
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19
Whisk half of the hot lemon syrup into the egg mixture; add the mixture to the saucepan and cook over moderate heat, stirring constantly, until the curd just comes to a boil, about 3 minutes; it should be the consistency of sour cream.
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20
Strain the curd through the fine sieve and let cool to room temperature, then whisk in the softened butter until the curd is light and fluffy.
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21
Pour the curd into the crust and bake for 20 minutes, or just until set.
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22
Cool the tart on a wire rack, then refrigerate until chilled.
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23
Unmold the tart and garnish it with chocolate shavings.
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24
Transfer the tart to a large plate and serve.
