Dark Side Chocolate Caramel Tart

1. 1

   In a small heavy saucepan over medium heat, bring the sugar, water, corn syrup and salt to a boil. Cook, stirring occasionally, until mixture turns an amber color, about 15 minutes. Remove from the heat; slowly stir in cream (mixture will appear lumpy). Cook and stir over low heat until mixture is completely smooth, about 5 minutes. Remove from the heat; cool for 30 minutes.

2. 2

   Meanwhile, press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Prick the bottom with a fork. Bake at 350u00b0 for 20 minutes or until golden brown.

3. 3

   Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a time, into warm caramel mixture. Pour over chocolate and pecans.

4. 4

   Bake at 350u00b0 for 30-35 minutes or until top is bubbly and crust is golden brown. Cool completely on a wire rack.

5. 5

   In a microwave, melt chocolate chips with milk; stir until smooth. Cut a small hole in the corner of a plastic bag. Fill with chocolate mixture; pipe a web over tart. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.