- Portion size 48 servings
In large bowl, beat sugar with butter until moistened; beat in egg. In separate bowl, stir together flour, cocoa and salt ; stir into butter mixture all at once, stirring until pastry holds together . Divide in half; form into disc. Wrap each in plastic wrap; refrigerate for at least 30 minutes or for up to 1 day.
On well-floured surface, roll out discs to 1/8 inch (3 mm) thickness. With 2-inch (5 cm) round cookie cutter, cut out circles; press scraps together and refrigerate to reroll. Press circles into 1-3/4 inch (4.5 cm) tart cups; prick bottoms several times with knife tip. Bake in centre of oven for 10 to 12 minutes or until firm. Remove from pans; let cool on racks. (Can be layered between waxed paper in rigid airtight container and frozen for up to 2 weeks.)
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Dip 1 side of each pecan half into chocolate; refrigerate on waxed paper-lined tray until chocolate is set, about 15 minutes.
In separate heatproof bowl over hot (not boiling) water, melt caramels with cream, stirring until smooth. Place 1/4 teaspoon chopped pecans in each shell; top with 1 teaspoon caramel mixture. Let cool slightly; top with chocolate-dipped pecan. (Tarts can be covered with plastic wrap and refrigerated for up to 3 days.)