Place the flour in the bowl of a processor.  Pulse several times.   Add the cold butter and process until the butter is indistinguishable.  Add the sugar and process briefly to mix in.  Add the yolks and process until the crust comes together in a ball.  

Divide the dough in half (about 180 grams or 6 ⅓ ounces each).  Divide one half in half again (about 90 grams or 3 ounces each).  Roll one of the smaller pieces of dough into a rope that will go a little over halfway around the inside edge of the tart pan.  Repeat with the second half, overlapping the edges of the dough.

Press the edges together so no line appears.  Press the dough into the edges of the pan, Press the dough about 1" into the bottom of the pan towards the center.

Flatten the remaining half of the dough and place it into bottom of the pan.  Press it out to join the edge dough.  Join these completely so there is no line that can be seen.  Set aside.

Refrigerate for 30 minutes or until firm.  

Preheat the oven to 375°F.  Tear a piece of foil about 13 inches long and spray one side of it with baking release.  When the pastry is firm, line with the foil, sprayed side down.  Fill the pan to the top with pie weights or with beans.  

Bake for 20 minutes, remove the weights carefully by grasping all four corners of the foil and lifting out.  Return the crust to the oven and bake for about 5 minutes more until about two thirds done baked.  It should not be completely baked.

Preheat the oven to 350°F.  Spread the jam or preserves over the bottom of the par baked crust.  Set aside.

Combine the almond flour, powdered sugar and butter in a mixing bowl and beat until well combined.

Add the egg, followed by the cornstarch, amaretto, vanilla, and almond extracts. 

Spread over the jam.  And smooth out.

Bake for 45 to 55 minutes until the tart is set.  Lightly tent the top if it browns too much.

Cool Completely.

Combine the heavy cream, sour cream, and corn syrup in a small pan.  Heat until steaming and liquid but do not let it simmer or boil.  Add the melted chocolate and whisk very gently or stir with a heatproof spatula.  Be gentle so there are no air bubbles. 

Pour over the tart and spread just to the edge of the filling, leaving the edge of the crust exposed.  Sprinkle with the sliced almonds and refrigerate to set the glaze.