Preheat oven to 350 degrees F. Line a 13×9 baking pan with higher sides with parchment paper. Combine almond flour and salt in a large bowl.

Add butter and brown sugar to a separate bowl and beat with an electric mixer until light and fluffy.

Add egg yolk and almond extract and mix to combine.

Gradually beat in flour and salt mixture, scraping down the sides of the bowl as needed.

Add the dough to your prepared pan and evenly spread dough into the bottom of the pan.

Bake at 350 degrees F for 20-25 minutes or until the edges and top of the shortbread are lightly browned. Remove from heat and let cool completely.

When ready to make your tahini caramel, add the condensed milk, sugar, cream of tartar, and corn syrup to a pot over medium-high heat, stirring to dissolve the sugar.

Bring to a boil and cook until the sugar begins to caramelize a bit (it will turn a light tan color).

Stir with a heatproof spatula and cook until it turns the color of butterscotch, about 7 to 10 minutes.

Reduce the heat to medium low and cook until it is a caramel color, about more 5 minutes.

Remove from heat and whisk in the tahini, butter, and salt until fully combined.

Pour evenly over the prepared crust. Add to your refrigerator and cool for at least one hour, or overnight.

When ready to make the ganache, combine the chocolate chips and heavy cream in a pan over medium low heat. Stir constantly until chocolate is melted and smooth.

Remove from heat and pour over the cooled tahini caramel.

Let sit for 5 minutes then sprinkle with sea salt.

Add back to the refrigerator for at least 30 minutes before cutting. Cut into 28 squares and serve.