In a mixing bowl, combine flour, ground almonds, cocoa powder, sugar, and salt. Think of it as the chocolatey sandbox of your dreams.

Add the butter cubes and work them into the dry ingredients with a pastry blender (or your fingers, but don’t melt that butter with warm hands). The goal? A crumbly mixture that looks like chocolate sand.

Stir in the egg and vanilla, followed by just enough ice water to make the dough come together. (Don't drown it—it just needs to hold its shape!)

Wrap the dough in plastic wrap and let it chill overnight. It’s like a little spa day for your pastry.

When ready, roll out the dough and press it into your tart pan. Poke holes with a fork like you’re venting frustrations.

Cover with parchment, add pie weights, and bake in a preheated 350°F oven for 15 minutes. Let it cool completely before adding the filling.

Heat the heavy cream and milk in a saucepan until it just starts to boil. Don’t walk away—this stuff can bubble over faster than you can say “chocolate disaster.”

Remove from heat and stir in the chopped chocolate until smooth. It should look like glossy liquid gold (or brown, in this case).

Whisk the egg and egg yolk together in a separate bowl. Slowly drizzle about ¼ of the chocolate mixture into the eggs, whisking like your life depends on it (this prevents scrambled egg tart).

Pour the tempered egg mixture back into the chocolate, whisking to combine.

Fill the cooled tart shell with this chocolaty goodness and bake at 325°F for 25–30 minutes, or until the filling is just set. Let it cool.

In a clean saucepan, heat the granulated sugar over medium heat, stirring constantly. First, it’ll clump, then it’ll melt into a smooth, amber liquid—don’t panic, it’s supposed to do that.

Once fully melted, add the butter and stir until it’s completely combined. It'll bubble like a mad scientist’s potion—stay calm.

Slowly add the heavy cream and boil for 1 minute. Remove from heat and stir in the salt. Give it 15 minutes to cool.

Pour the caramel over the tart filling (keep it away from the crust edges).

Pop the tart into the refrigerator for at least 2 hours to set. Before serving, garnish with a sprinkle of sea salt flakes for that “chef’s kiss” moment.