Caramel Pecan Tart With Chocolate Sauce

For the dough:
Cream; Add:
1 stick butter, softened
1/4 c. sugar
1 egg yolk
1/2 t. vanilla extract
1 1/4 c. flour
1/4 t. salt
minced zest of 1/2 an orange

For the filling:
Bring to a boil; Add and fold in:
1 1/2 sticks butter
3/4 c. brown sugar
1/3 c. light corn syrup
3 T. sugar
3 T. heavy cream
1/2 t. salt
1 1/2 c. pecan halves, toasted

For the chocolate sauce:
Simmer; Pour over:
1/3 c. heavy cream
1 T. light corn syrup
3/4 c. semisweet chocolate chips

For the crust:
Coat a 9 inch tart pan with nonstick spray. Line a baking sheet with foil.
Cream one stick of butter and sugar in bowl with a hand mixture until light. Add yolk and vanilla, beat until combined, then add flour, salt and zest. Mix just until a dough forms.
Press dough evenly into tart pan, trimming excess from the edges. Chill until firm, 30 minutes.
Preheat oven to 350.
Place tart on prepared baking sheet and bake until crust is dry to the touch but hasn't begun to brown, 12-14 minutes. Remove from oven and cool slightly.

For the filling:
Mix all ingredients for filling in a pan except for pecans and bring to a boil. Boil until it reaches 240 degrees on a candy thermometer. Off heat stir in pecans.
Pour mixture into tart shell, return to the oven and bake until filling is bubbly and crust is brown, about 20 minutes. Let tart cool completely before slicing.

For the sauce:
Simmer cream and corn syrup for the sauce in a small saucepan. Pour mixture over chocolate, let stand 2 minutes and then whisk until smooth. Serve tart with chocolate sauce over top.

Makes one 9 inch tart. Total time 1 1/2 hours + cooling.

Verdict:
Oh this was so good. I had to give away the remainder so I wouldn't eat it all. Because I would. Every last bite. It tastes like a turtle candy bar. Good.