Tart Crust

1. Prepare a 9 inch tart pan with a removable bottom
2. Combine the almond meal, sugar, flour, and butter together in a food processor and pulse until it reaches a fine sand-like texture
3. Add the iced water and pulse until the dough comes together
4. Roll the dough out between two sheets of parchment paper, it should be a thin round of dough large enough to cover the tart tin
5. Line the tin with the dough, lightly press dough into the base and sides of the pan, and trim off any excess
6. Place in the fridge to chill for 1 hour
7. Preheat the oven to 180C/350F
8. Dock the base of the tart tin with a fork and line it with baking paper
9. Fill the lined tart tin with pie weights, baking beans, or rice and blind bake for 35 minutes, or until cooked through
10. Remove the pie weights and baking paper and bake for another 5-10 minutes, or until the base is lightly golden
11. Allow the tart shell to cool completely on a wire rack, then remove it from the tart tin

Caramel Layer

1. Combine all the ingredients in a small saucepan over low heat
2. Heat, stirring continuously, for 5 minutes, or until the butter has completely dissolved and the caramel is smooth and golden brown
3. Remove from the heat and pour into the baked tart shell
4. Place the tart in the fridge for an hour to set

Chocolate Ganache

1. Combine the chocolate, cream, and butter in a medium-sized heatproof bowl
2. Bring a small saucepan of water to the boil and place the bowl on top
3. Heat the ingredients, and stir until the chocolate has melted and the ganache is smooth
4. Remove from the heat and pour over the chilled caramel
5. Place it in the fridge to chill for 1-2 hours, or until set
6. Sprinkle the tart with flaky salt and enjoy!