Name: Chocolate-Caramel Pecan Tart
Yield: 12 Servings
Ingredients: 2 cups pecans; Basic Tart Dough (click for recipe); All-purpose flour (for surface); 1¼ cups sugar; ⅓ cup light corn syrup; ⅓ cup heavy cream; 2 tablespoons bourbon (optional); 1 ½ 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

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Michael Graydon + Nikole Herriott

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Recipe notes