Make and prebake the crust

In a large bowl, sift or whisk together the all-purpose flour and almond flour.
In the bowl of a stand mixer fitted with the paddle attachment, or the bowl of a food processor, or a large bowl and a wooden spoon, beat the butter together with the powdered sugar until creamy.
Add the egg and beat until smooth.
Add the flour mixture and mix at low speed until the mixture forms a dough ball. Don't over-mix.
At this point, you can press the dough evenly into the tart pan. Trim off excess to be flush with top of tart pan rim. Prick with a fork all over and chill in the freezer until firm to the touch.
Preheat oven to 350F.
Line tart shell with parchment paper or foil and fill to the top with dried beads, rice or sugar (all can be safely used for the intended purposes after serving as your tart weights).
Bake for 25 minutes, until golden brown. Carefully remove the weights and lining. Let cool.

Make filling

Heat the heavy cream and milk in a pot over medium-low, until it simmers slightly around the edges. Remove from the heat and add the chopped chocolate. Stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting. Filling will still wobble in the middle. Let cool to room temperature and preferably chill for at least an hours before serving.

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