Whisk together the flour, 1/3 cup sugar, and salt.

Knead in the butter and one of the eggs until the mixture forms a smooth dough.

Knead in the thyme leaves.

Wrap the dough in plastic cling film and refrigerate for 30 minutes

Preheat the oven to 350°F.

Grease and flour a 12"x8" rectangular tart pan, preferably one with a removable bottom.

Roll out 2/3 of the dough on a lightly floured work surface into a rectangle.

Transfer to the prepared tart pan.

Use a fork to poke holes in the bottom of the crust.

Cover with a layer of parchment paper.

Add pie weights on top. Blind bake the crust for 15 minutes.

Let cool completely. Remove the pie weights and baking paper.

Heat the cream, milk, and 1/2 cup sugar.

When the sugar dissolves, whisk in the chocolate chips until they melt.

Whisk in the coffee liqueur and a tablespoon of espresso powder.  Remove from heat.

Beat the eggs in a heatproof bowl.

Slowly pour some of the chocolate liquid into the eggs, whisking constantly until they have been tempered.

Scrape the tempered eggs back into the saucepan. Whisk to combine thoroughly.

Let the mixture cool to room temperature.

Roll the remaining 1/3 of the thyme crust out on a lightly floured work surface.

Use your favorite shape cookie cutter to create a crust pattern on top of the tart.

Pour the cooled chocolate espresso filling into the blind baked crust.

Arrange the cutouts over the top of the tart.

Bake for 20 minutes or until the crust becomes golden brown.

Let cool completely and depan.

Whisk together the teaspoon of espresso powder and the tablespoon of powdered sugar.

Sprinkle over the top. Garnish with thyme leaves or sprigs.

Cut and serve.