Chocolate Caramel Pecan Tart

• All Butter Pastry dough
• 2 1/2 C flour
• 1 Tbsp sugar
• 1 tsp salt
• 1 C butter, diced
• 8-10 Tbsp ice water
• 1 C & 2 Tbsp sugar
• 1/3 C water
• 1 C heavy cream
• 1/3 C honey
• 4 Tbsp butter, diced
• 2 C pecans, toasted & chopped
• 2 tsp vanilla
• starch water
• Chocolate Honey Glaze
• 6 oz bittersweet chocolate
• 1/2 C butter, diced
• 1/3 C half & half
• 3 Tbsp honey
• 1 tsp vanilla
• 1/4 tsp salt
• 1 - Melt chocolate in double boiler
• 2 - Heat half & half to slightly warm & whisk into chocolate. Stir in remaining ingredients.
• May be rewarmed

1. Pastry dough
2. Add flour, sugar & salt to food processor & pulse.
3. Add butter & pulse to pea sized crumbs.
4. Slowly add water & chill 1 hour before using
5. Line tart pan with 1/2 of dough & chill
6. Preheat oven to 375
7. Cook sugar & water over medium heat until sugar dissolves. Raise temp to high and boil without stirring until it turns medium gold brown ~ 15 min. Remove from heat & add cream, then add honey & butter. Return to heat and cook to 238-240 ~ 10 min., stirring occasionally. Remove from heat & add pecans, vanilla & salt.
8. Smooth mix into tart pan & top with second pastry round. Cut a 1" steam vent in top & bake for 50-55 min.
9. Cool on rack for ~ 1 hour, then remove from pan.
10. Invert tart onto flat plate & let cool completely before glazing.

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Taken from www.epicurious.com/recipes/member/views/chocolate-caramel-pecan-tart-52944431 (may not work)