Chocolate-Caramel Pecan Tart

• 2 cups pecans
• All-purpose flour (for surface)
• 1 1/4 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 2 tablespoons bourbon (optional)
• 1 ounce bittersweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon kosher salt
• Flaky sea salt (such as Maldon)
• A 10"-diameter tart pan with removable bottom

1. Place a rack in middle of oven and preheat to 350u0b0. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10-15 minutes (you want them well toasted). Let cool, then coarsely chop.
2. Roll out dough on a lightly floured surface into a 13" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.
3. Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10-15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10-15 minutes longer. Transfer pan to a wire rack and let crust cool.
4. Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8-10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.
5. Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.

pecans, flour, sugar, light corn syrup, heavy cream, bourbon, bittersweet chocolate, unsalted butter, kosher salt, salt, tart pan with

Taken from www.epicurious.com/recipes/food/views/chocolate-caramel-pecan-tart-51255580 (may not work)