Heat oven to 350°F. In a food processor place flour, sugar and the almonds. Pulse until almonds are finely chopped. Add 1/2 cup butter and egg. Pulse until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom. Use a fork to poke some holes in the crust before baking. Bake 20 to 25 minutes or until light brown. Let crust cool. Heat heavy cream in a saucepan or in the microwave. Whisk in chocolate chips until chocolate is melted and mixture is smooth. Pour filling into tart shell. Refrigerate a couple hours until set. Remove from tart pan and sliced into wedges. Great with fresh raspberries and whipped cream!
Easiest Ever Chocolate Tart