What you need:
Tart Shells:
11 tablespoons unsalted butter
1/2 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons ground pecans (ground in food processor)
1 large egg
1 3/4 cups all-purpose flour

Caramel Filling:
2 tablespoons unsalted butter, divided
1 tablespoon granulated sugar
1/3 cup firmly packed light brown sugar
1 1/2 tablespoons honey
1 tablespoon maple syrup
1/4 cup heavy cream

Chocolate Ganache:
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
6 tablespoons heavy cream
2 tablespoons unsalted butter, cubed, at room temperature

Candied Pecans:
2 tablespoons light corn syrup
1 cup pecans

How to make them:
Make tart shells:
Preheat oven to 350F.
Cream butter and sugar in bowl until light, using electric mixer at high speed.
Beat in ground pecans, then egg, scraping down sides of bowl as necessary.
Add flour at low speed, mixing just until combined.
On lightly floured surface, roll out dough to 1/8-inch thick.
Using 3 3/4-inch round cutter, cut out 6 circles from dough.
Place one dough circle in each tart pan and gently press dough onto bottom and up sides of pan.
Using paring knife, trim off excess dough.
Cover with round of wax or parchment paper and fill with rice or beans to weigh down dough while baking.
Arrange tart pans on baking sheet and bake 15 to 20 minutes or until golden brown.
Remove shells from pans and cool completely ;remove rice or beans and parchment paper.

Make caramel filling:
Place 1 tablespoon butter and granulated sugar in heavy-bottomed saucepan and place over medium-high heat.
Cook, stirring occasionally, until mixture is light brown and fragrant.
Add remaining ingredients (including remaining butter) and mix well.
Bring to boil and cook 3 to 5 minutes.
Remove from heat and immediately divide mixture among tart shells.
Let cool completely.

Make chocolate ganache:
Place chocolate in medium bowl.
Pour heavy cream into heavy-bottomed saucepan and bring to boil over medium-high heat.
Pour cream over chocolate and mix until smooth.
Stir in butter until smooth.
Let cool for about 5 minutes.
Pour ganache over caramel filling in each tart shell, dividing it evenly.

Make candied pecans:
Preheat oven to 325F.
Line baking sheet with parchment paper.
Place corn syrup in small microwavable container and microwave on HIGH (100% power) for 30 to 45 seconds or until very warm.
Place pecans in small bowl.
Pour warm corn syrup over pecans and toss until fully coated.
Arrange pecans on prepared baking sheet and bake for 15 minutes.
Cool and set aside until ready to use.
Garnish edge of each tart with candied pecans.
Serve at room temperature or refrigerate (bring to room temperature before serving).

Makes 6 tarts