For the Pastry Shell:

1. Add the all-purpose flour, almond flour, powdered sugar and salt to the bowl of a food processor.
2. Process for 30 seconds to combine.
3. Add in the butter and pulse 5 times.
4. With the motor running pour in the egg and let the dough process until the dough forms together into a cohesive ball around the blade.
5. Scrape the dough from the bowl and place it in a piece of plastic wrap and form into a disk and wrap tightly.
6. Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
7. Refrigerate for at least 2 hours, but preferably overnight. 
8. When ready to bake the pastry shell, preheat the oven to 375ºF
9. Roll out the dough to a rough 11″ circle and place inside of a 9″ tart pan. Pierce the bottom of the pastry with a fork to allow the steam to escape when baking.
10. Place the pastry in the freezer for 10-30 minutes, while the oven preheats to 375ºF.
11. Line the pastry with a round piece of parchment paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes 10 minutes for a full blind bake. If the edges start to brown at any point cover them with pieces of aluminum foil.
12. Remove from the oven and let cool entirely.

Make the Pastry Cream:

1. Whisk together sugar, cornstarch, and salt. Whisk in egg yolks and milk until fully combined. 
2. Turn on the heat to medium and cook the mixture, whisking constantly, and occasionally taking a spatula and scraping up any thickened cream in the edges of the pan. Cook until the pudding has completely thickened and large bubbles are forming and popping, about 5-8 minutes.
3. Remove from heat; immediately pour the cream through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg.
4. Whisk the butter and the vanilla extract (or scrape the vanilla bean) into the pastry cream until fully combined.
5. Pour the pastry cream into a bowl and place a piece of plastic wrap directly on the top of the cream. Let cool at room temperature before chilling in the refrigerator for at least 3 hours or overnight.
6. When ready to use, whisk together until smooth and silky.

Assemble (with Ganache):

1. Remove the pastry cream from the refrigerator and whisk together until smooth and silky. Transfer the pastry cream in the baked shell and smooth over the top.
2. Add chocolate and butter to a heatproof glass or metal bowl.
3. Heat the cream and sugar on the stovetop until just simmering around the edges.
4. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 4-5 minutes without disturbing it.
5. Gently whisk the cream until it is fully combined and the result is a shiny, silky thin chocolate ganache.
6. Gently pour the ganache on top of the pastry cream and shimmy the pie to send the ganache out to the edges of the pastry.
7. Whisk together the powdered sugar and cream. Transfer to a piping bag and pipe horizontal lines across the ganache. 
8. Take a toothpick and drag it vertically through the white lines. Alternate where you start the toothpick from top to bottom to create the look pictured in the photos.
9. Let the pie chill in the refrigerator for at least 1-2 hours before serving, or until the ganache is set.