Make the Chocolate Tart Shells
In the bowl of an electric mixer with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder, and salt. With the motor running on low, gradually add the butter pieces and mix until combined.
Add the egg yolks and water, and mix until the dough just comes together.
Do not overmix.
Turn the dough out onto a lightly floured surface, form it into a flat rectangle, and wrap it tightly in plastic.
Refrigerate for at least 1 hour or up to 2 days.
When ready to bake, heat the oven to 325°F (165°C) with a rack in the middle.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough to ⅛ inch thick.
Cut out eight 3½-inch rounds.
Place eight 2-inch ring molds on the prepared baking sheet. Drape a dough round over each ring, gently pressing the dough into the base and up the sides to avoid air pockets. Trim any excess dough from the top edge.
Refrigerate the shells for 30 minutes to firm up.
Bake for 7 to 8 minutes, rotate the baking sheet, and bake for another 7 to 8 minutes, until firm and cooked through.
Let the shells cool completely on the baking sheet before carefully unmolding them.
Make the Caramel Filling
In a medium saucepan, combine the sugar, water, glucose syrup, and lemon juice.
Cover and cook over medium-high heat until the mixture turns a dark amber color, about 8 minutes.
Meanwhile, gently warm the heavy cream in a separate small saucepan.
Once the sugar is caramelized, remove it from the heat and carefully pour in the warm cream. The mixture will bubble vigorously.
Return the pan to low heat and stir until any hardened caramel has completely dissolved.
Remove from the heat and whisk in the 2 tablespoons (30 ml / 1 fl oz) of butter until smooth.
Make the Chocolate Ganache
Place the chopped chocolate in a large heatproof bowl.
In a small saucepan, bring the heavy cream and glucose syrup to a boil.
Immediately pour the hot cream mixture over the chocolate.
Let it sit for a minute, then stir gently from the center outwards until the ganache is smooth and emulsified.
Let the ganache cool to about 95°F (35°C) (just warm to the touch), then stir in the room temperature butter until fully incorporated.
Assemble the Tarts
Arrange the cooled tart shells on a clean baking sheet or tray. Fill each shell about halfway with the crushed salted cashews.
Gently warm the caramel if it has stiffened. Spoon just enough caramel over the cashews to cover them, filling the shells about two-thirds full.
Let the tarts stand for 30 minutes for the caramel to set slightly.
Gently warm the ganache if needed. Fill the remaining space in each tart with the ganache.
Let the tarts stand at room temperature for 30 minutes to 1 hour, until the ganache is set.
To serve, place a tart on each plate.
Garnish with a sprinkle of extra cashews and chopped candied lemon peel.
Add a scoop of your favorite ice cream on the side.
Don't overwork the tart dough.
Mix only until it just comes together to ensure a tender, flaky crust.
When making the caramel, warming the cream before adding it to the hot sugar helps prevent the sugar from seizing and makes for a smoother sauce.
