1 c  Flour
1/4 c  Ground almonds
2 tb Brown sugar
1/4 ts Salt
1/2    Stick un-salted butter,
Softened
1    To 3 Tbls. cold water
Chocolate layer:
2/3 c  Semi-sweet chocolate chips
1/2    Stick un-salted butter
1/4 c  Firmly packed brown sugar
1/4 ts Ground cinnamon
1/3 c  Flour
1    Egg
1/2 ts Vanilla
White chocolate layer:
4 oz White baking bar, chopped
1/2    Stick un-salted butter
1/3 c  Sugar
2    Eggs
3 oz Cream cheese, softened
2 tb Flour
1 ts Vanilla extract
1/3 c  Sliced almonds
Glaze:
2 tb Semi-sweet chocolate chips
1 ts Oil

Preheat the oven to 375F. Crust: In a large bowl combine the flour,
almonds, sugar and salt and mix well. Cut in the butter and add water,
stirring just until dry ingredients are moistened and the mixture
forms a ball when lightly pressed together. Press into the bottom of
a 9 or 10″ tart pan with a removable bottom.

Chocolate layer: In a small saucepan over low heat, melt chocolate
chips and butter, stirring constantly until smooth. Remove from heat.
Stir in the flour, sugar and cinnamon and mix well. Add the egg and
vanilla; beat well. Spread over crust.

White chocolate layer: In a small saucepan over very low heat, melt
white chocolate and butter, stirring constantly until smooth. Cool
slightly. In a small bowl, beat sugar, eggs, cheese, flour and
vanilla at medium speed until smooth ( about 2 minutes) Stir in the
melted chocolate mixture and beat at high speed for 1 minute. Pour
over filling in pan; sprinkle with sliced almonds.

Bake on the bottom rack of the oven for 25 to 30 minutes or until
light golden brown. Cool on a rack. Run a knife around the sides of
the pan to loosen; remove sides of pan.

Glaze: In a small saucepan over low heat, melt the chips with the oil.
stirring constantly until smooth. Drizzle over tart.

Crust: