In a large bowl. Combine the flour. With ground almonds and cocoa powder. Sugar and salt. Cut in the cold butter. Using a pastry blender or fork. Until the mixture. Forms small crumbs. Add the egg and vanilla. And mix gently. If needed, add ice water. A tablespoon at a time. Until the dough starts to come together. Shape it into a disc. Wrap it in plastic wrap. And refrigerate for at least 30 minutes. Or overnight. For better results.

On a lightly floured surface. Or between plastic wrap. Roll the dough out. To about 1 1/2 inches wider. Than your 9-inch tart pan. Transfer the rolled dough. To the greased tart pan. Trimming any excess. Refrigerate the dough-lined pan. For another 30 minutes before baking.

Using a fork. Prick the base of the dough. Cover it with parchment paper. And fill it with pie weights. Or dry beans. To keep it from puffing up. Bake in a preheated oven. At 350°F (180°C). For 15 minutes. Then remove the parchment. And weights. Bake for another 10 to 15 minutes. Until fully set. Let the crust cool. Before removing it. From the tart pan.

Caramel Preparation:

In a medium heavy-bottomed saucepan. Combine the sugar. And water. Over medium-high heat. Cook without stirring. Until the sugar dissolves. And turns a deep amber color. Carefully remove the pan. From heat. And slowly stir in the cream—it will bubble up. Stir the mixture for 1-2 minutes. Until smooth. Add the butter and salt. Mixing thoroughly. Allow the caramel to cool slightly. Before pouring it. Over the baked tart crust. Refrigerate for 4-5 hours. Until the caramel is set.

Chocolate Ganache Preparation:

Heat the cream. In a small saucepan. Until it just starts to bubble. At the edges. Remove from the heat. And pour it over the chopped chocolate. Let it sit for one minute. Then stir until smooth. Pour the ganache. Over the cooled caramel layer. Spreading it evenly. Refrigerate for an additional 2-3 hours.

Before serving. Sprinkle sea salt flakes on top. For the perfect finishing touch.