Pecan Caramel Tart

This recipe really should be called, "Oh my goodness, this is so good!" because that is usually the comment I get when I make it. I once brought it to a party to which my dad had invited me. The host told me that I would not be invited back if I ever brought this dessert with me again. He was concerned that he was going to eat the entire thing himself!
While this looks like a fairly complicated recipe, it's really quite simple. The trick to making this successfully is the caramel portion. You want to add the cream and butter when it is still a light golden color so that it has some room to cook a bit more. The finished product should be the color of caramel.

Sweet Pastry Tart Crust:
1 cup flour
1 tablespoon sugar
4 Tablespoons butter, cold and cut up
2 tablespoons solid vegetable shortening, chilled

In a food processor, process flour with sugar to combine. Add butter and shortening. Turn processor on and off in short spurts 6 times. With machine on, add 2 to 2 1/2 tbs cold water through feed tube, just until dough forms a ball. Press dough into bottom and up the sides of a 9 1/2 x 1-inch fluted metal tart pan with removable bottom. Refrigerate.

Filling:

1 cup sugar
2 cups coarsely chopped pecans
2 Tbs. light corn syrup
1 cup semisweet choc. chips (6 oz.)
7 Tbs. Butter
1/2 tsp. vanilla extract
1 1/2 cups heavy cream, heated

In a deep, heavy 10” skillet, combine sugar, corn syrup, and 1/3 cup water. Cook over medium heat, stirring occasionally with a wooden spoon, until sugar dissolves, about 3 minutes. Increase the heat to medium-high and boil syrup without stirring, shaking pan back and forth occasionally, until pale golden in color, 4-5 minutes. Remove from heat and add 6 tbs. butter. Return to medium-high heat and stir to combine most of butter. Before completely melted, gradually stir in 1 cup warm cream; be careful as it will bubble up. Whisk vigorously until smooth. Continue to boil, stirring often, until golden tan colored and thickened, 5-7 minutes. Remove from heat and stir in pecans. Set aside 1/2 hour to cool.

Preheat oven to 425F. Pour filling over chilled crust. Bake 15 minutes, or until crust is light golden. Cool thoroughly.

In a 2-cup glass measure combine chocolate chips and remaining 1/3 cup cream. Heat in microwave 1 to 1 1/2 minutes, until melted and smooth when stirred. Stir in remaining 1 tbs. butter and vanilla. Let chocolate topping cool to room temperature, then spread evenly over tart.

Refrigerate at least 3 hours before serving.