Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.