-
1
In a small bowl, cream butter and confectioners' sugar; beat in egg. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
-
2
Meanwhile, for topping, combine the pecans, butter, sugars and salt. Spread in a single layer in a lightly greased 15x10x1-in. baking pan. Bake at 350u00b0 for 20 minutes, stirring every 5 minutes. Cool.
-
3
For caramel layer, combine the butter and sugars in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in the cream; return to a boil. Remove from the heat and set aside.
-
4
For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips, unsweetened chocolate and butter; stir until smooth.
-
5
Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in the flour and salt just until blended; set aside.
-
6
On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim even with top edge. Spread filling into crust. Top with caramel mixture; cut through with a knife to swirl. Sprinkle with topping and remaining chocolate chips.
-
7
Bake at 350u00b0 for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
