Spray a 10-inch false bottom tart pan with nonstick cooking spray.

Place pan on a foil lined sheet pan.

In a food processor, pulse flour and sugar until well blended.

Add cold butter to flour mixture and pulse until butter forms pea-sized pieces.

Add the yolk and cream. Pulse until a clumpy dough forms. If the dough is too dry add up to 3 more tablespoons of heavy cream, and pulse to incorporate. Since dough is very rich, it may still be a bit crumbly. That is fine.

Place the dough into a bowl and gather it into a crumbly ball. Wrap in plastic wrap. Press dough down to a 1-inch thick, circular disk.

Chill for approximately 1 hour in the refrigerator or 20 minutes in the freezer.

Preheat oven to 350°F.

On a lightly floured surface, roll out the dough to a rough 10-12 inch circle.

Using a pastry brush, brush off excess flour from dough.

Gently lift and fit the dough into the greased tart pan. It will fall apart but push it into place using your fingers.

Using a rolling pin, gently roll over dough edges to cut away excess dough.

Using a fork, prick dough all over to prevent steam from building up under the dough while it bakes. Chill dough in tart pan for approximately 15 minutes in freezer.

Cover dough with a piece of parchment paper that extends up over the edges of the tart pan.

Fill tart pan with dried beans.

Bake crust for approximately 25 minutes.

Gently gather parchment paper and gently lift off tart shell. Some areas of dough will still appear to be underbaked.

Place crust back in the oven for approximately 10-12 minutes or until crust is nice and light brown and cooked through.

Allow crust to cool on sheet pan.

In a food processor, finely grind pistachio nuts.

Add almond paste and continue grinding until almond paste and pistachios turn into a fine pasty meal.

Add confectioners’ sugar and corn syrup. Process until mixture becomes thick and spreadable.

If pistachio almond mixture is too thick to spread, blend in 2 tablespoons heavy cream (and up to 4 more tablespoons).

Using a small offset spatula or your hands, gently spread pistachio almond filling over bottom of tart shell.

With your hand, coarsely crush and sprinkle cornflakes all over filling.

Using a solid measuring cup or the bottom of a glass, gently press down on cornflakes so that they adhere to filling. Set aside at room temperature.

In a medium heavy saucepan, combine sugar, corn syrup and water.

Combine warm, melted butter, heavy cream and salt in a liquid measuring cup and set aside.

Using a large spoon, stir sugar mixture in saucepan over medium heat until sugar dissolves. Do not stir anymore.

Wash down any sugar crystals that may have formed on the sides of the pan with a pastry brush dipped in water.

Turn the heat up to medium high and allow the mixture to boil, without stirring, swirling occasionally, for several minutes until mixture becomes the color of brewed tea. Do not allow color to get too dark.

Remove the pan from the heat.

Slowly pour the reserved butter, cream and salt mixture into the sugar mixture and whisk constantly to dissolve any clumps of sugar. Mixture may bubble up.

Put sauce pan back on medium heat and boil for approximately 5 minutes or until a candy thermometer reads 235° F (also known as the soft ball stage). Caramel will thicken slightly.

Allow caramel to stop bubbling and cool down for approximately 5 minutes.

Gently pour enough of the caramel over the cornflake layer to come up approximately 7/8ths of the way up in the tart shell. This will allow enough room for the ganache layer.

Pour the remainder of the caramel into a small heatproof bowl. Allow to cool. Cover with plastic wrap and store in the refrigerator for another use. Extra caramel can be heated in the microwave and poured over ice cream or cake.

Cool tart at room temperature for approximately 20 minutes and then refrigerate for approximately 2 hours or overnight.

In a clean, dry medium saucepan, bring the cream and corn syrup to a boil.

Remove from the heat and whisk in the semi-sweet chocolate until mixture is completely smooth.

Gently pour ganache over cold caramel layer, spreading completely to the edges of the tart.

Sprinkle chopped pistachios and flaky sea salt over ganache as desired. Chill tart in refrigerator until ganache firms up, approximately 45 minutes to 1 hour.

Before unmolding and serving the tart, allow it to get to room temperature for approximately 15 to 30 minutes.

Place pistachios in a small saucepan.

Cover with cold water.

Bring to a boil and drain immediately.

Place hot pistachios over half of a clean kitchen towel and cover nuts with the other half of the towel.

Rub pistachios until the skins come off.

Discard skins.

Store pistachios until ready to use.