Chocolate-Pecan Tart - flour

Method

• Blend flour, sugar, and almonds in processor until nuts are finely ground.
• Using on/off turns, cut in butter until coarse meal forms.
• Add egg; blend just until dough forms.
• Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.
• Roll out dough on lightly floured surface to 12-inch round.
• Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges.
• Refrigerate crust 1 hour.
• Preheat oven to 375F.
• Bake crust until golden brown, about 17 minutes.
• Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves.
• Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes.
• Stir in 1 cup whipping cream (mixture will bubble vigorously).
• Stir until any caramel bits dissolve.
• Remove mixture from heat.
• Place milk chocolate and honey in medium bowl.
• Pour caramel over and whisk until chocolate is melted and mixture is smooth.
• Stir in chopped pecans.
• Transfer filling to crust.
• Chill until set, about 4 hours.
• Place bittersweet chocolate in small bowl.
• Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat.
• Pour over bittersweet chocolate; stir until melted and smooth.
• Pour chocolate mixture evenly over tart.
• Refrigerate until firm, about 1 hour.
• (Can be made 1 day ahead; keep refrigerated.)
• Cut tart into wedges and serve.