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1
Preheat oven to 400F.
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2
To make crust, in a food processor, combine butter, sugar, and vanilla.
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3
Process 1 minute.
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4
Add flour and process to blend.
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5
With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl.
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6
Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom.
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7
Press a sheet of foil on top of crust and line with pie weights or dried beans.
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8
Bake 10 minutes.
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9
Remove foil and weights and bake 5 to 7 minutes longer, or until golden.
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10
Let cool.
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11
Meanwhile, prepare truffle mixture.
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12
In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream.
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13
Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred.
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14
When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust.
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15
Refrigerate 15 minutes, or until truffle mixture is set.
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16
In a large skillet, combine caramels and remaining 1/2 cup cream.
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17
Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes.
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18
Stir in pecans.
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19
Spread evenly over chilled truffle mixture.
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20
Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt.
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21
Drizzle with a fork over top of tart.
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22
Refrigerate until filling is set, at least 1 hour.
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23
Before serving, remove side of pan, and using a sharp knife, cut tart into slices.
