Chocolate Pecan Caramel Tarte

Café Rani (Chef Gary Darling)

1 cup granulated sugar
3 cups light corn syrup
2 sticks (½ lb.) butter
½ tsp. salt
6 large eggs
3 cups pecan pieces
3 squares unsweetened chocolate (3 oz.)
Pie dough for 12" pan
1 can sweetened condensed milk (boil unopened can in water for 3 hours to make caramel, then cool)
2 tsp. Ronald Reginald's Vanilla Bean Marinade^®

Preheat oven to 425 degrees. In a heavy sauce pan, heat corn syrup, sugar, butter, salt, and chocolate to simmer. In another bowl, beat the eggs for 2 minutes and slowly add half of the cooked mixture. Add Vanilla Bean Marinade™, then add the other half of the cooked mixture. Stir in the pecans. Pour batter into a 12" pan lined with pie crust. Bake for 10 minutes at 425 degrees, then reduce oven to 350 degrees and bake for about 40 minutes. Allow tarte to cool completely, then open boiled condensed milk and spread over tarte. Refrigerate again before serving.

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