Caramel Topping: 1/4 cup whipping cream 2 tablespoons (1/4 stick) unsalted butter 1/2 cup sugar 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract 1/2 cup chopped pecans, toasted For filling: Insert Steel knife. Chop chocolate with sugar using on/off turns, then process continuously until chocolate is as fine as sugar. With machine running, pour hot butter through feed tube and process until chocolate is melted and completely smooth, stopping occasionally to scrape down sides of work bowl. Add eggs and flour and process until smooth, 30 seconds. Position rack in center of oven; preheat to 350°. Pour filling into crust, smoothing top with spatula. Bake until filling is set around edges but slightly soft in center about 17 minutes. Cool slightly. Prepare caramel topping: Bring cream and butter to simmer in heavy small saucepan; keep hot. Cook sugar in another heavy small saucepan over low heat, stirring until sugar dissolves. Mix in corn syrup. Increase heat and boil without stirring until mixture turns deep tan, about 6 minutes. Remove from heat. Add warm cream mixture (mixture will bubble vigorously); stir until caramel dissolves. Return to high heat and stir until topping is smooth and thickened, about 2 minutes. Pour into bowl. Mix in vanilla. Pour warm caramel over top of tart, spreading to edges with warm spatula. Arrange pecans around outer edge of tart. (Can be prepared 1 day ahead. Refrigerate.) Serve at room temperature. Makes one 9-inch tart. dess 36