- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg yolk
- Maple almonds:
- 1/2 cup raw almonds
- 1/2 cup maple sugar or (packed) brown sugar
- 1 tablespoon pure maple syrup
- 1/4 teaspoons kosher salt
- Filling and assembly:
- 10 ounces bittersweet chocolate (at least 70% cacao), chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 1/2 cups heavy cream
- 3 tablespoons honey
- 1/2 teaspoon kosher salt
- Special equipment: A 9″-diameter tart pan with removable bottom
- For crust:
- 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 350°F. 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: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.
- For maple almonds:
- Preheat oven to 350°F. 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: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.
- For filling and assembly:
- 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.