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1
Preheat oven to 350F Blend crackers and 2 tablespoons sugar in processor until fine crumbs form.
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2
Add melted butter; process until moist clumps form.
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3
Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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4
Bake crust until golden and firm, about 7 minutes.
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5
Cool completely on rack.
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6
Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth.
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7
Pour chocolate into tart crust.
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8
Using small metal spatula, spread over bottom of crust.
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9
Arrange 1 1/2 cups pecans in single layer over chocolate.
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10
Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan.
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11
Stir over medium heat until sugar dissolves.
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12
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
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13
Remove from heat.
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14
Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously).
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15
Set over low heat; stir until caramel is smooth, about 1 minute.
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16
Pour over pecans atop chocolate in crust.
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17
Chill until set, about 45 minutes.
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18
Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth.
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19
Pour over caramel; spread evenly.
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20
Arrange 1/2 cup pecans around edge of tart.
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21
Chill at least 8 hours and up to 1 day.
