For the dough, stir vigorously the dry ingredients, i.e. flour, ground almonds, baking cocoa, sugar and a pinch of salt in a large bowl. Then add the butter and work it into a crumbly dough. Beat the egg in a small bowl, add 1 - 2 teaspoons of cold water and whisk. Add to the rest of the dough and knead in. Wrap the finished dough in cling film and let it rest in the refrigerator for 30 minutes.
Line the tart pan with parchment paper or grease it. Roll out the dough, place in the form, form an edge and press down. Prick the dough several times with a fork. The dough must be baked blind so that it is baked evenly. To do this, crumple up baking paper, pull it apart again and press it onto the dough. Top it all up with rice or baking balls to weigh down the dough. Bake in the preheated oven at 180 ° C for 15 minutes, then remove the baking paper with the rice and bake for another 15 minutes.
For the caramel, put the sugar and water in a small saucepan. Dissolve the sugar over medium heat and simmer until it turns light brown. Do not stir while doing this. Remove from heat and add the cream while stirring. Stir constantly at the residual heat for approx. 1 - 2 minutes. Remove from heat, stir in a pinch of salt and butter. Let cool slightly and spread evenly on the tart base. Chill in the refrigerator for approx. 2 - 3 hours.
For the ganache, put the cream in a saucepan and heat it up. Pour the hot cream over the dark chocolate and stir until it becomes a homogeneous mass. Pour the finished ganache over the caramel layer and distribute evenly. Let the whole thing cool for about 1 - 2 hours until the ganache has set. Finally, pour some fleur de sel over the tart and serve.
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