1. Add the flour, ground almonds, cocoa powder, sugar and salt to a large bowl and mix. Add the cold butter in small pieces and toss so it is covered completely with the flour mixture. Cut the butter with a pastry cutter or knife into pea-sized pieces. Add the egg and vanilla extract and mix in, add water if needed, one tablespoon at a time. It’s best to work with your hands and work quick, so the butter is not getting too warm. The dough is good as soon as it starts sticking together. Form a ball, flatten it, and wrap it in plastic wrap. Place in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350°F). Slightly grease a 23cm tart tin with a loose bottom*. Roll out the dough on a floured surface slightly bigger than the tin. Transfer the dough into that tin and press it to the bottom and sides to get a nice crust. Cut off overlapping dough and place it in the fridge for another 15 minutes.

3. Place a sheet of baking parchment on top of the dough and fill with baking beans. Blind-bake the crust for 15 minutes, remove the baking beans and bake 10-12 minutes more. Take it out of the oven and let it cool down completely.

4. For the caramel add the sugar and water to a saucepan and heat up. Cook the mix over medium-high heat without stirring until the sugar has dissolved and it starts to caramelize. That takes a while, but be careful not to burn it. As soon as it starts getting an amber color reduce the heat and add the cream. Be careful it will bubble a lot. Stir with a wooden spoon until smooth. Add the Baileys and mix it in. Remove from the heat and add the butter and salt – stir until smooth. Pour the caramel into the pre-baked crust and let it cool down. When cooled, place in the fridge for about 4 hours.

5. For the ganache chop the chocolate coarsely and add it to a bowl. Add the heavy cream to a saucepan and heat it up. As soon as it starts to boil, pour it over the chopped chocolate and let sit for a couple of minutes, then stir until smooth. Pour the ganache on top of the caramel layer and smooth out the top. Place in the fridge for another 2 hours. Sprinkle with some flaky sea salt before serving.