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1
Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground.
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2
Add powdered sugar and combine using on/off turns.
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3
Add butter; using on/off turns, cut in until coarse meal forms.
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4
With machine running, slowly add egg.
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5
Blend until moist clumps form.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic and chill 30 minutes.
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8
Roll out dough on lightly floured surface to 14-inch round.
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9
Transfer dough to 10-inch-diameter tart pan with removable bottom.
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10
Trim excess dough flush with top edge of pan.
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11
Pierce bottom of dough all over with fork.
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12
Chill 30 minutes.
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13
Preheat oven to 325F.
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14
Bake crust until golden, about 35 minutes.
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15
Transfer to rack and cool completely.
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16
(Can be made 1 day ahead.
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17
Cover and let stand at room temperature.)
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18
Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan.
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19
Stir over low heat until sugar dissolves.
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20
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
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21
Remove from heat.
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22
Whisk in butter and cream (mixture will bubble vigorously).
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23
When bubbling subsides, whisk in creme fraiche.
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24
Cool caramel until beginning to thicken.
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25
Stir in walnuts.
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26
Pour caramel into prepared crust.
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27
Let stand 15 minutes to spread.
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28
Bring cream to boil in medium saucepan.
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29
Remove from heat.
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30
Add chocolate and stir until melted and smooth.
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31
Cool 5 minutes.
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32
Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use).
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33
Let stand until set, about 2 hours.
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34
(Can be made 1 day ahead.
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35
Cover and refrigerate.
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36
Bring to room temperature before serving.)
