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1
Preheat the oven to 350F.
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2
Roll the chocolate pate sucree 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom.
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3
Dock the bottom of the tart with a fork.
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4
Refrigerate 30 minutes.
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5
Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
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6
Line the tart shell with parchment paper, pressing into the edges, and cover with dried beans or pie weights.
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7
Place on a baking sheet; bake for 20 minutes.
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8
Remove the paper and beans, and continue baking until the crust is golden, about 10 minutes.
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9
Transfer to a wire rack to cool completely.
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10
Make the caramel by placing the sugar, salt, and water in a small saucepan.
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11
Bring the mixture to a boil over medium-high heat.
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12
Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
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13
Cook, gently swirling the pan (do not stir), until the caramel is a rich amber color.
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14
Remove from heat, and add 1/2 cup cream and the butter and vanilla; stir until smooth.
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15
Pour the mixture into the chocolate tart shell.
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16
Sprinkle the toasted pecans over the caramel; refrigerate while melting the chocolate.
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17
Place the chocolate in a medium heatproof bowl.
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18
Bring the remaining cup cream to a boil in a small saucepan; pour over the chocolate.
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19
Let sit for 5 minutes; stir until completely smooth.
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20
Pour over the caramel and nuts; return the tart to the refrigerator to chill for at least 1 hour.
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21
When ready to serve, if desired, dust the top of the tart with cocoa powder and garnish with caramel-dipped pecans.
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22
Gently insert an 8-inch wooden skewer into each pecan.
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23
Set aside.
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24
Prepare an ice-water bath, and set aside.
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25
Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat.
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26
Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
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27
Cook, without stirring, until the mixture begins to brown.
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28
Gently swirl the pan to color evenly.
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29
Remove from heat when the caramel is a rich amber color, and place the pan in the ice bath for 5 seconds to stop the cooking.
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30
Allow the caramel to sit until slightly thickened, about 15 minutes.
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31
(To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.)
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32
When the caramel is ready, dip the pecans, lifting up and swirling slightly to fully coat.
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33
Hold the skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute.
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34
If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan.
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35
Place the skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes.
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36
If desired, stand the skewers upright in flower foam or a heavy container until ready to serve.
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37
Gently remove the skewers before serving.
