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1
On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick.
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2
Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides.
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3
Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust.
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4
Press so that the edges are flush with the top of the pan.
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5
Cover and refrigerate for at least 30 minutes or overnight.
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6
Preheat the oven to 350 degrees F and position a rack in the center of the oven.
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7
Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes.
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8
Remove the parchment and weights and bake until completely set, 10 to 12 minutes.
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9
Cool completely on a wire rack.
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10
Reduce the oven temperature to 325 degrees F.
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11
To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend.
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12
Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend.
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13
Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines.
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14
Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes.
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15
Cool completely on a wire rack.
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16
To serve, cut the tart into 8 slices.
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17
Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top.
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18
Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side.
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19
Serve immediately.
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20
Sift the flour, sugar, cocoa, and salt into a large bowl.
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21
With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
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22
Mix in the egg to make a soft dough.
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23
Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
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24
Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
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25
Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes.
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26
Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, 3 to 4 minutes.
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27
Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.
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28
Spoon onto the prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness.
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29
Cool completely and then crumble, as needed.
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30
(Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.)
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31
Combine the sugar, water, and lemon juice in a medium heavy saucepan.
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32
Place over medium-high heat and cook, stirring, until the sugar dissolves.
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33
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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34
Carefully add the cream or it may splatter, whisk to combine, and remove from the heat.
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35
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
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36
Remove from the heat and allow to cool before using.
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37
Scald the half-and-half and butter in a small heavy saucepan over medium heat.
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38
Remove from the heat.
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39
Place the chocolate and vanilla in a medium heatproof bowl.
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40
Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth.
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41
Serve slightly warm.
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42
(The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)
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43
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat.
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44
Remove from the heat.
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45
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
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46
Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
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47
Gradually add the egg mixture to the hot cream, whisking constantly.
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48
Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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49
Remove from the heat and strain through a fine-mesh strainer into a clean bowl.
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50
Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming.
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51
Refrigerate until well chilled, about 2 hours.
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52
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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53
Transfer to an airtight container and freeze until ready to serve.
