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Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom.
Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
In a saucepan, combine filling ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips in pan.
Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
For the topping, in a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.