-
1
Blend flour, sugar, and almonds in processor until nuts are finely ground.
-
2
Using on/off turns, cut in butter until coarse meal forms.
-
3
Add egg; blend just until dough forms.
-
4
Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.
-
5
Roll out dough on lightly floured surface to 12-inch round.
-
6
Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges.
-
7
Refrigerate crust 1 hour.
-
8
Preheat oven to 375F.
-
9
Bake crust until golden brown, about 17 minutes.
-
10
Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves.
-
11
Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes.
-
12
Stir in 1 cup whipping cream (mixture will bubble vigorously).
-
13
Stir until any caramel bits dissolve.
-
14
Remove mixture from heat.
-
15
Place milk chocolate and honey in medium bowl.
-
16
Pour caramel over and whisk until chocolate is melted and mixture is smooth.
-
17
Stir in chopped pecans.
-
18
Transfer filling to crust.
-
19
Chill until set, about 4 hours.
-
20
Place bittersweet chocolate in small bowl.
-
21
Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat.
-
22
Pour over bittersweet chocolate; stir until melted and smooth.
-
23
Pour chocolate mixture evenly over tart.
-
24
Refrigerate until firm, about 1 hour.
-
25
(Can be made 1 day ahead; keep refrigerated.)
-
26
Cut tart into wedges and serve.
