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1
Preheat oven to 400F.
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2
Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick).
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3
Transfer dough to a baking sheet and chill 10 minutes.
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4
Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later).
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5
Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim.
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6
Lightly press dough up side of rim, using pieces from overhang to patch any holes.
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7
Chill shell 30 minutes, or until firm.
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8
Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice.
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9
Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice.
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10
If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more.
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11
Cool shell in pan on a rack.
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12
Reduce temperature to 350F.
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13
Coarsely chop nuts.
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14
In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute.
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15
Stir in nuts and cream.
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16
Simmer mixture 1 minute and pour into shell.
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17
Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker.
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18
Cool tart in pan on rack.
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19
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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20
Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
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21
(Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag.
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22
Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.)
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23
Pipe thin lines of chocolate over tart in a back and forth motion to form stripes.
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24
Tart may be made 2 days ahead and chilled, covered.
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25
Serve caramel tart chilled or at room temperature with ice cream and tuiles.
