Sieve the flour into a bowl, add butter and rub with finger tips until it resembles breadcrumbs
Add egg yolk and 1 tablespoon of water and use a fork to bind the pastry together.
Turn onto floured surface and knead gently for about 2 minutes.
Wrap in clingfilm and put in the fridge for 30 minutes.
Grease and flour tin roll out pastry and use to line the tin.
Return to fridge for 20 mins, then place a sheet of clingfilm, greaseproof paper or foil on top of pastry, fill with dried beans or rice and bake in preheated oven 180°C (350°F/Gas 4) for 20 minutes, until golden brown.
Place the sugar and water in a large saucepan and bring to the boil and continue boiling until it becomes a caramel colour.
Turn down the heat and pour in the cream. BE CAREFUL WHEN ADDING CREAM NOT TO GET SPLASHED. Whisk until smooth.
Remove from heat and allow to cool completely.
Whisk in the egg to the caramel.
Put the almonds onto the bottom of the pastry and pour the caramel on top.
Put onto baking tray and cook for 25mins at 175°C (330°F/Gas 3 ½).
When cooked, allow the tart to cool completely.
In a bowl, break the dark chocolate into small pieces, add the sugar syrup and place over a saucepan of simmering water and melt the chocolate gently.
Pour over the top of the pie, allow to set then decorate with heart shaped chocolates.