Amaretto Chocolate Tart with Apricot Cream

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Butter, for greasing the tart pan

Crust:

1 cup all-purpose flour, plus more for dusting

1/2 cup almond flour

1/3 cup slivered almonds

1/3 cup unsweetened cocoa powder

3 tablespoons sugar

1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled

1/4 teaspoon fine sea salt

2 tablespoons iced water, plus extra, as needed

Filling:

2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)

1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature

3 eggs, beaten

2 tablespoons amaretto liqueur

2 tablespoons sugar

1 teaspoons pure vanilla extract

Apricot Cream:

1/2 cup heavy whipping cream

1/4 cup apricot jam, such as Bonne Maman

1/2 teaspoon pure vanilla extract

Special equipment: One 9-inch tart pan with a removable base