Mix the dry ingredients. In a food processor (or with nimble fingers if you're old-school), combine flour, powdered sugar, and salt with a quick pulse.

Add the butter. Drop in those cold butter cubes and pulse until the mixture looks like coarse sand. Think beach vacation, not sandbox your cat uses.

Bind it together. Add the egg yolk and just enough ice water to make the dough come together. Don't overwork it – this isn't therapy dough!

Chill out. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This is your excuse to watch half an episode of whatever you're binging.

Roll it out. On a floured surface, roll the dough into a circle about 11 inches in diameter. Transfer to your tart pan, press into the corners, and trim the excess. Prick the bottom with a fork – it's oddly satisfying.

Blind bake. Line the crust with parchment paper, fill with pie weights or beans, and bake at 375°F for 15 minutes. Remove weights and bake for another 5-7 minutes until golden. Let cool completely.

Sugar transformation. In a medium saucepan, combine the sugar and water. Heat over medium heat WITHOUT STIRRING (I'm serious – put down that spoon) until it turns amber, about 8-10 minutes.

Butter time. Carefully add the butter (it will bubble like a science experiment gone wrong) and whisk until melted.

Cream dream. Remove from heat and slowly pour in the cream while whisking. It's like a spa day for your caramel.

Flavor boost. Stir in vanilla and salt. Let the mixture cool slightly for about 5 minutes.

Pour that liquid gold. Carefully pour the caramel over the pecans, ensuring even distribution. If the caramel has thickened too much, warm it slightly.

Final touches. Drizzle with maple syrup, sprinkle with remaining pecans and a little flaky sea salt.

Get Easter-y. If using, drizzle melted chocolate over the top and decorate with Easter-themed chocolates or candies.

Patience, grasshopper. Refrigerate for at least 1 hour to set before serving.