Infuse double cream with bay leaves by heating gently in a saucepan.
Mix butter, icing sugar, almonds, salt, egg, flour, and cocoa to form a pastry dough.
Chill the dough disc in the freezer for 10 minutes and then the fridge for 5 minutes.
Roll dough to 4mm thickness, line a 23cm tin, and freeze for 5 minutes.
Blind bake at 200°C for 10 minutes with beans, then 5 minutes without beans.
Caramelize sugar with water, stir in butter, infused cream, and salt, then strain and cool.
Pour room-temperature caramel into the pastry case and chill.
Melt chopped dark chocolate into hot double cream and stir until combined.
Fold whisked eggs and sugar into the chocolate, pour into the case, and bake at 180°C for 15 minutes.
Boil cream, sugar, 100ml water, and cocoa, then dissolve gelatine at 60°C and glaze the tart.
Paint melted white chocolate onto bay leaves, let set, and peel away.
Top the chilled tart with chocolate leaves and serve.