Recipe - Double Chocolate Diversion

1 cup Flour
One fourth cup Ground almonds
2 tablespoon Brown sugar
One fourth teaspoon Salt
One half Stick unsalted butter,
Softened
1 To 3 Tbls. cold water
Chocolate layer:
2/3 cup Semisweet chocolate chips
One half Stick unsalted butter
One fourth cup Firmly packed brown sugar
One fourth teaspoon Ground cinnamon
1/3 cup Flour
1 Egg
One half teaspoon Vanilla
White chocolate layer:
4 ounce White baking bar, chopped
One half Stick unsalted butter
1/3 cup Sugar
2 Eggs
3 ounce Cream cheese, softened
2 tablespoon Flour
1 teaspoon Vanilla extract
1/3 cup Sliced almonds
Glaze:
2 tablespoon Semisweet chocolate chips
1 teaspoon Oil

Preheat the oven to 375'F. 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 cut or sliced up 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:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip