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FOR THE CRUST:
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Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine.
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Add the butter and continue pulsing until the mixture resembles coarse meal.
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Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle.
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Stop once the dough begins to come together.
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Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together.
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Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
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On a lightly floured board, roll out the dough to a 13- to 14-inch circle, flouring the dough and board as necessary to keep it from sticking.
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Roll up the dough around the rolling pin and unroll it into an 11-inch tart pan with a removable bottom.
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Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick.
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Use a paring knife to cut excess dough from the rim of the pan.
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If necessary, pat a bit of the dough trimmings into any thin spots.
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Cover with plastic wrap and refrigerate for 1 hour.
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Position a rack in the middle of the oven and preheat the oven to 375F.
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Place the tart pan on a baking sheet.
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Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans.
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Bake for 15 minutes.
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Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden.
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Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate.
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Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer.
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Let cool on a rack while you prepare the filling.
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Raise the oven temperature to 400F.
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FOR THE FILLING:
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In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves.
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Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly.
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If sugar crystals form on the sides of the pan, brush with a wet pastry brush.
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Test the color of the caramel by drizzling a few drops onto a white plate.
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When the color is medium to dark amber, remove from the heat.
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Slowly and carefullyit will bubble upadd the cream.
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Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much.
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Remove from the heat and cool for 15 minutes.
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Place the tart shell on a baking sheet.
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In a medium bowl, whisk together the vanilla, egg, and yolk.
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Slowly whisk into the caramel.
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Stir in the melted butter, followed by the nuts and nibs, if using.
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Pour the filling into the prepared tart shell.
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The filling will come to the top of the shell.
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(If the crust has shrunk during baking, it may not hold all the filling.)
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Bake the tart for 15 minutes.
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Lower the oven temperature to 375F and bake for an additional 15 minutes, or until the filling is set.
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Let cool on a rack for about 10 minutes.
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While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
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Let cool completely before removing the tart ring.
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Serve each wedge of tart with a dollop of the cocoa whipped cream.
