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1
Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray.
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2
Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool.
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3
Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground.
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4
Add the butter and pulse until it is in pea-size bits.
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5
Pulse in the egg yolk and vanilla until large clumps form.
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6
Transfer the dough to the prepared pan and press it into the bottom and up the sides.
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7
Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
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8
Line the crust with foil and fill with pie weights or dried beans.
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9
Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes.
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10
Transfer to a rack and let cool completely.
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11
Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves.
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12
Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes.
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13
Brush any sugar crystals off the side of the pan with a wet pastry brush.
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14
Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble).
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15
Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes.
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16
Let cool 5 minutes.
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17
Gently whisk the eggs and flour in a large bowl, then whisk in the caramel.
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18
Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling.
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19
Bake until set around the edge, 30 to 35 minutes.
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20
Transfer to a rack to cool.
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21
Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
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22
Drizzle over the tart and sprinkle with sea salt.
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23
Let the chocolate set before slicing.
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24
Photograph by Kana Okada
