Place the almonds on a sheet pan and toast at 350°F for 8-10 minutes. (Watch them closely so they don't burn!)

Meanwhile, line the bottom of a 9" tart pan with parchment paper.

Once the almonds are toasted, allow them to cool and then grind them in a food processor until finely ground.

In a small bowl, combine the ground almonds, brown sugar, and melted butter. Stir until fully combined. Using the bottom of a cup, press mixture into bottom of the tart pan. Bake at 350°F for 10 minutes. Remove from oven and set aside.

Place coconut cream in a small saucepan and heat over low heat until hot. Add white chocolate and stir until fully melted. Remove saucepan from the heat and add the sour cream and unsalted butter. Stir until well blended and butter has melted. Add coconut flakes and stir until combined. Place mixture in refrigerator until chilled (~30 minutes).

Combine all ingredients (chocolate, heavy cream, unsalted butter, corn syrup) in a small saucepan. Heat over low heat until chocolate and butter have melted and mixture is fully combined.

Pour chilled Coconut Filling onto Crust. Use an offset spatula to spread the mixture evenly across Crust.

Next, pour Chocolate Topping on top of the Coconut Filling. Once again, use an offset spatula to ensure topping is spread evenly across the tart. While the Chocolate Topping is still warm, add the White Chocolate Decoration.

Melt the white chocolate in a microwave or in a small pan over low heat.

Transfer melted chocolate into a piping bag or a sandwich bag with one corner snipped off.

Pipe a spiral of white chocolate on top of the Chocolate Topping. Then use a toothpick or skewer to draw "lines" with the white chocolate. (Starting in the center, pull the skewer lightly through the chocolate in a straight line to the edge of the tart. Rotate tart 2" and once again pull skewer through the chocolate, but this time start at the edge and stop in the center. Repeat process until entire tart is decorated.

Chill tart for 2-3 hours before serving. Serve cold.