准备

• 使外壳：将面粉，糖和盐放入食物加工机中，并搅拌几次以结合。加入黄油块并脉搏，直到混合物是用一些豌豆大小的黄油块（5至7秒的豆类）的粗餐质地。撒2汤匙。冰冷的水在面粉混合物上并加工，直到面团开始分成小型大理石大小的团块。不要过度处理；面团不应形成球。

  Turn the dough out onto a work surface and shape it into a thick 4-inch-diameter disk. Wrap the dough in plastic and chill until firm enough to roll, about 30 minutes.

  在略微面粉的表面上，将面团滚动成11英寸的圆圈，经常抬起并旋转，同时将工作表面和面粉轻轻地撒上灰尘。将面团转移到带有可移动底部的9-1/2英寸凹槽蛋pan。将面团轻轻地压入底部的底部。将销钉滚到锅的顶部以修剪多余的面团。用叉子以1/2英寸的间隔轻轻将面团的底部刺。冷藏20分钟以使其牢固。

  Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

  Line the dough with aluminum foil and fill it with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 minutes. Carefully lift the foil (and the weights) out of the tart pan and bake the crust until golden brown along the top edge and in some spots on the bottom, 13 to 17 minutes. Transfer the tart pan to a wire rack and cool completely. Raise the oven temperature to 375°F.

制作焦糖层

• Toast the almonds on a baking sheet in the oven until golden, 5 to 10 minutes. Let cool briefly and then chop coarsely.

  做Basic Caramelaccording to the directions. Immediately remove the pan from the heat and carefully add the heavy cream. The mixture will bubble up furiously. Once the bubbling has subsided, add the butter and stir until completely melted. Whisk in the vanilla, salt, and almonds until the nuts are completely coated. Pour the hot caramel mixture into the cooled tart shell, using a heatproof spatula to scrape the pot clean and distribute the nuts evenly in the shell. Let cool for 30 minutes and then refrigerate until the caramel is completely chilled, about 1 hour.

做chocolate layer

• Put the chocolate and cream in a small saucepan over low heat and stir occasionally until the chocolate is melted, 3 to 5 minutes. Add the butter and stir until melted and the mixture is smooth. Stir in the vanilla. Pour over the caramel layer and tilt the pan as needed to smooth the chocolate into an even layer that covers the caramel. Refrigerate until the chocolate is set, at least 1 hour and up to 1 day. Serve the tart with whipped cream or vanilla ice cream, if you like.