the New Recipe Challenge: Chocolate-Caramel Pecan Tart

Ah holidays; yes! My favorite excuse to overeat sugar! I made this tart for a Thanksgiving dinner. While pumpkin pie is normally my go-to, the friend that had invited me had already called dibs on creating the most awesomest of all holiday pies. Seemed a perfect time to venture out into the great unknown. Tarts. And now, with no further adieu, Chocolate-Caramel Pecan Tart.

Verdict: DELICIOUSNESS IN SMOKY NUT FORM
Smoky nuts, salty hint, flakey crust- this is nowhere near the cloying goo of a typical pecan pie. 

I had no tart pan with removable bottom, but just threw the crust into a spring-form cake pan. At first I was dismayed to find that my crust shrank in considerably from the edges, but really, turned out to be no big thing. So don't worry about what kind of baking pan you use. 
The bit about cooking the corn syrup for 8-10 minutes... complete lie. Just watch it carefully- it turns fast. Luckily, Mama was on hand and coached me through most. Including a bit where she stopped me from scraping gritty bits of sugar back down to the goey mass. Apparently that is a big no-no in candy making, and I narrowly escaped turning my batch into a gruesome crystalline mess. Or something. 
Next Time: I doubled the salt as well- and I probably could have used even more. Other than that- I'm not changing a thing. 
Repeat factor: Very high.