Add <quantity>100<unit>g</unit></quantity> of white sugar and <quantity>70<unit>g</unit></quantity> of cornstarch to a bowl. Mix to combine

Separate <quantity>5</quantity> egg yolks

Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter

Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of vanilla powder. Mix to combine

Place <quantity>750<unit>ml</unit></quantity> of milk in a saucepan over medium heat. Remove from heat before it comes to a boil

Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine

Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat

Add <quantity>60<unit>g</unit></quantity> of white chocolate and <quantity>100<unit>g</unit></quantity> of butter. Mix until melted and incorporated

Transfer to a bowl. Pour a dash of rum

Mix with a hand blender until smooth and creamy

Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready

Add <quantity>150<unit>g</unit></quantity> of butter and <quantity>80<unit>g</unit></quantity> of powdered sugar to a stand mixer bowl set with the paddle attachment

Beat on medium speed for 5m until creamy

Add <quantity>1</quantity> egg and mix until light and airy

Add <quantity>250<unit>g</unit></quantity> of sifted all-purpose flour, <quantity>30<unit>g</unit></quantity> of almond flour, and a pinch of salt

Mix by hand until smooth and transfer to a clean surface. Make a roll

Wrap in cling film and refrigerate until firm

Melt <quantity>180<unit>g</unit></quantity> of white sugar in a pan over medium heat until it turns into a light golden color. Avoid stirring; instead, move the pan in a circular motion

Add <quantity>180<unit>g</unit></quantity> of honey and stir continuously. Keep boiling until the mixture becomes consistent

Gradually add <quantity>390<unit>ml</unit></quantity> of light cream and stir until incorporated

Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches <temperature>100<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of butter and <quantity>180<unit>g</unit></quantity> of white chocolate

Add <quantity>10<unit>g</unit></quantity> of flaky salt and mix until the chocolate and the butter are completely melted and combined

Add a dash of rum and mix to combine

Mix with a hand blender until you get a smooth and bright sauce. The honey caramel is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Portion the dough into <quantity>45<unit>g</unit></quantity> pieces

Roll out the dough between sheets of parchment paper until <quantity>2<unit>mm</unit></quantity> thick

Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula

Roll over another piece of dough to obtain the strips to form the edges of the tart

Punch the dough with a <quantity>8<unit>cm</unit></quantity> diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper

Lower the temperature to <temperature>170<unit>°C</unit></temperature> and bake for 12m until golden

Remove from the oven and brush with a mixture of <quantity>1</quantity> egg yolk and <quantity>1<unit>tbsp</unit></quantity> of water

Lower the oven temperature to <temperature>160<unit>°C</unit></temperature> and bake for 5m until golden brown. The almond tart crust is ready

Fill half of the Almond Tart Crust with the Pastry Cream

Fill the other half with the Honey Caramel

Refrigerate the tart for 30m until firm

Sprinkle flaky salt to taste on top and decorate with edible gold dust. The caramel tart is ready

Enjoy this sweet treat with a cup of coffee!