A tart dough question
I have a question about a tart I made yesterday. The recipe was for a double chocolate ancho chili tart with almonds. The tart dough was easy to make. Just cream the butter and sugar together. Then add the cinnamon, ancho chili pepper, and salt. Then the unsweetened coco powder and vanillia extract. Finally you add the AP flour and mix just until incorparated. Nothing complicated about that. Then you roll it out to and 8 inch disk and put in fridge to harden. Once it hardens you roll the dough out into an 11 inch disk and put it in the 9 inch tart pan and trim off the extra dough. Put it back in the fridge and let it harden. The dough had harden so now the recipe said to bake it in oven at 375 for 10 to 12 minutes till it was dry. I did that, but the sides of the dough just melted, so it looked more like a chocolate gramcracker crust, than tart crust.
The almonds were just toasted and finished with cinnamon and sugar mixture. The filling for the tart was just ganache with some ancho chili puree and amareto.
Once the baked tart was cool, it said to put the almonds on the bottom layer and then pour the ganache on top and put it in the fridge for 3 to 5 hours to let it set. When I served finished product, there was no side to the crust, just the bottom. It tasted great and everyone loved it, but I know it could have looked great as well as taste great.
What did I do wrong?