• Preheat your oven to 350°F (175°C). Line the base of a tart pan with parchment paper and lightly grease the edges using a pastry brush dipped in melted butter.

Prepare the Brown Butter:

• Melt the butter in a sturdy, light-colored saucepan over medium heat. Stir constantly as it begins to foam and golden specks form at the bottom. Once it reaches a rich amber hue, remove it from the heat. Pour into a clean bowl, skim the foam, and let it cool for about 5 minutes.

Make the Crust:

• In a large mixing bowl, whisk together almond flour, cocoa powder, sugar, sumac, and salt. Gradually incorporate the cooled brown butter, stirring until the mixture resembles damp sand. Press this mixture evenly into the tart pan, ensuring the edges are firm and smooth.
• Place a parchment circle over the crust and weigh it down with pie weights, dried beans, or rice. Bake for 10 minutes, then carefully remove the weights and parchment. Set the crust aside on a cooling rack to rest while you prepare the ganache.

Prepare the Ganache:

• Chop the chocolate into fine, even pieces and place them in a wide, shallow bowl. In a small saucepan, heat the cream gently over medium heat until it just begins to steam but does not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 4-5 minutes.
• Using a whisk, slowly mix the chocolate and cream together until smooth and glossy. Whisk in the egg, vanilla bean paste, sumac, and salt, blending until fully combined and silky. Pour this mixture into the pre-baked crust, spreading it evenly.
• Bake the tart at 350°F (175°C) for an additional 15 minutes, or until the ganache is just set with a slight wobble in the center. Remove from the oven and allow it to cool completely at room temperature. For a firmer texture, chill in the refrigerator before serving.

Prepare the Whipped Cream:

• Chill the mixing bowl and whisk attachment in the refrigerator for 15-20 minutes. Pour the heavy cream into the cold bowl and beat on low speed, gradually increasing to medium until soft peaks form. Add the vanilla bean paste and salt. Slowly incorporate the powdered sugar, one tablespoon at a time, while whipping to firm peaks.

Assembly and Serving:

• Top the cooled ganache tart with the freshly prepared whipped cream, spreading or piping it decoratively. Garnish with a sprinkle of shaved chocolate. Serve immediately or chill until ready to enjoy.