Chocolate-Caramel Pecan Tart

1. 1

   ["For the crust: Blend the flour, sugar, and almonds in a food processor until the nuts are finely ground. Pulse the machine to cut the butter until a coarse meal forms. Add the egg and blend just until dough sticks together when pinched. Dump the dough onto a piece of waxed paper or plastic. Gather the dough into a ball with the paper; flatten into a 1-inch thick square, wrap, and chill 1 hour.", "Line the bottom of a 9 1/2- or 10-inch round, removable-bottom tart pan with parchment paper. Cut the dough into 1-inch slices. Lay the slices in the bottom of the pan and push them together, closing all fissures completely. Line the edges of the tart with slices of dough placed horizontally around the fluted edges. Press this dough into the bottom of the crust, closing all fissures, and into the fluted rim. Refrigerate for one hour.", "Preheat oven to 375u00b0 F. Bake the crust until golden brown, about 17 minutes. You will notice that the crust is somewhat puffed up; press down on the crust with the flat bottom of a glass to flatten it.", "For the filling and topping: In a heavy medium saucepan over medium-high heat, combine the sugar and corn syrup, stirring until the sugar dissolves. Stop stirring and boil the mixture until the syrup turns golden brown, swirling pan occasionally, about 4 minutes. Stay attentive because sugar burns easily and swiftly once it starts to brown.", "Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir over the heat until any caramel bits dissolve. Remove the mixture from the heat.", "Place milk chocolate and honey in medium bowl. Pour the hot caramel over the chocolate and let the mixture rest for a couple of minutes while the chocolate melts. Whisk until chocolate is melted and the mixture is smooth. Stir in the chopped pecans. Pour the filling into the baked crust. Chill until set, about 4 hours or overnight.", "For the topping:

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   Place the chopped bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in a small saucepan over medium-high heat. Pour the hot cream over the chocolate; let the mixture rest for a couple of minutes while the chocolate melts. Stir until smooth. Pour the warm chocolate mixture evenly over the tart, spreading with an offset spatula. Refrigerate until firm, about 1 hour, or up to 1 day.", "To serve, remove the tart from the fluted ring. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a serving platter, cut the tart into wedges with a sharp knife, and serve."]

* Per serving · 4 servings · Values may vary.