Preheat the oven to 175°C (350°F). Lightly grease a 23-cm (9-in) tart pan with removable bottom and set on a baking sheet. In a bowl, whisk together the all-purpose flour, almond flour, powdered sugar, cocoa powder, and salt. Drizzle in the butter and stir with a fork to mix, then rub the mixture using your fingers so the butter distributes evenly. Press the mixture onto the bottom and up the sides of the tart pan. Bake for 20 minutes. Remove from the oven and set aside, leaving the oven on.
For the filling
Melt the chocolate in a double-boiler or in the microwave at the lowest heat setting to avoid burning it. Let cool for 15 minutes.
In a food processor, blend the cream and the Saputo Ricotta di Campagnatogether until the mixture is smooth. Scrape down the sides of the bowl. Add the eggs, one at a time, processing until smooth. Scrape down the sides of the bowl, then add the sugar and process until smooth. Transfer the mixture to a mixing bowl, then stir in the melted chocolate. Stir to fully incorporate.
Pour the filling into the tart crust. Bake for 25 minutes or until the filling is set around the edges but still slightly viscuous in the center (the filling will fully set as it cools.) Transfer the pan to a wire rack and let the tart cool to room temperature.
For the butterscotch sauce
Melt the butter in a medium saucepan set over medium heat. Add the brown sugar, cream, vanilla, and salt, and whisk until the ingredients are incorporated. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Pour the sauce into a jar and let cool to room temperature.
To serve, unmold the tart, then drizzle with butterscotch sauce and sprinkle with sea salt flakes. Spoon more butterscotch sauce over each serving, if desired.
