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1
Prepare the tart crust: Using an electric mixer, beat the butter, confectioners sugar, almond flour, the 1/3 cup all-purpose flour, and the egg and vanilla in a bowl, scraping down the sides of the bowl as needed, until well combined, about 2 minutes.
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2
Add the remaining 1 1/4 cups flour and the salt, and mix until just blended.
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3
Form the dough into a thick disk.
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4
Wrap it in plastic wrap and refrigerate it for at least 2 hours or as long as 2 days.
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5
Or, for faster chilling, place the wrapped dough in the freezer for 30 minutes.
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6
Preheat the oven to 350F.
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7
Remove the dough from the refrigerator and roll it out on a lightly floured work surface to form an 11-inch round, about 1/4 inch thick.
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8
Fit the dough into a 9-inch tart pan with a removable bottom, and trim off the overhang.
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9
Bake the tart crust until it is golden brown, about 15 minutes.
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10
Place the pan on a wire rack and allow the crust to cool.
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11
When the crust is cool enough to handle, carefully remove it from the sides of the pan and place the crust on a decorative plate.
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12
Set it aside.
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13
Prepare the ganache filling: Place the chocolate in a medium-size bowl, and set it aside.
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14
Combine the cream; corn syrup, and butter in a saucepan over medium heat and bring just to a boil, stirring to combine.
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15
Immediately pour this over the reserved chocolate, and cover the bowl with plastic wrap.
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16
Let it stand for 1 minute, and then stir to combine.
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17
Re-cover the bowl, let it stand for 1 minute longer, and then stir again.
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18
Set the ganache aside to cool for about 15 minutes.
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19
Pour the ganache mixture into the tart crust.
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20
Let it sit at room temperature until it is thickened and set, 2 to 4 hours; or chill it in the refrigerator for 2 hours.
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21
Cut the tart into thin wedges and serve, with the creme fraiche alongside.
