Preheat the oven to 350F/ 177C.

Add the flour, confectioner's sugar and salt to the bowl of a food processor and pulse a few times to combine. Then add in the sliced almonds and continue to pulse until they are almost powdery.

Then add in all the cold, cubed butter and pulse until the mixture resembles a coarse meal. Last add the egg yolk and pulse until the dough almost starts to come together. Then transfer the dough to a 9" flan ring or tart pan and press it evenly into the bottom and up the sides of the tart pan.

Place in the freezer for 15 minutes, then bake in the preheated oven for 15-20 minutes until golden brown. Set on a wire rack to cool completely. *This can be made the day before assembling/ serving.

Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium-low heat. Once it begins to melt, start whisking gently. It will begin to clump a little, but that's okay. Just keep whisking and as it continues to cook, the clumps will melt down. Once all the sugar has melted, stop whisking and remove the whisk. Swirl the pan occasionally while the sugar cooks and continue to cook until the sugar has reached a medium amber color. (Keep a close eye on it at this point as it can burn fast.)

Once the caramel reaches a nice amber color, add all the butter and whisk until melted. It will sputter up at this point so be careful. Then once all the butter is mixed in, let it bubble for about a minute, then remove from heat and whisk in the cream in a slow, steady stream. (it will bubble up, so again, be careful.)

Continue to whisk until you have a smooth caramel. Then whisk in the salt and vanilla.

Transfer the caramel to a clean, dry bowl to cool slightly.

To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don't let it get too hot, remove when you see those first tiny bubbles.

Remove from the heat and pour the cream over the chopped chocolate, and let it sit for a minute. Then whisk the chocolate and cream,startting from the center and working your way out, until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well. Then whisk in the salt and vanilla. Let cool just slightly.

Pour the caramel into the cooled tart shell and spread in an even layer so it makes up about a third of the tart if it were divided into 3 layers. (You will likely have a little leftover caramel.) Refrigerate until firm, about 30 minutes to an hour.

Then pour the ganache over the caramel and spread evenly and refrigerate until set, about 4-5 hours. If desired, top with sliced almonds, pomegranate arils for a festive flair or just a little flaky sea salt. Enjoy!