Caramel Chocolate Pecan Tart

Pastry: In large bowl, beat together butter, sugar and almonds just until combined; stir in flour to form ragged dough. Stir in egg white to form loose dough; gather into ball. Turn out onto floured surface; knead 3 times. Press into 3/4-inch (2 cm) thick disk; wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)

On lightly floured surface, roll out pastry to 11-inch (28 cm) circle. Fit into 9-inch (23 cm) tart pan with removable bottom. Refrigerate for 30 minutes. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove foil and weights. Let cool on rack.

Caramel Pecan Filling: In heavy saucepan, stir sugar with 2 tbsp (25 mL) water over medium heat until dissolved; brush down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, 10 minutes.

Holding pan at arms length and averting face, add cream; whisk until smooth. Stir in pecans. Boil for 1 minute. Pour into heatproof bowl; refrigerate until cool, about 30 minutes. Spread over pie shell.

Almond Cream: In bowl, beat together butter, sugar and egg until combined. Beat in almonds and flour until fluffy; spread over filling. Bake in centre of 325°F (160°C) oven until golden and firm to the touch, about 30 minutes. Let cool on rack.

Ganache: Place chocolate and shortening in bowl. In saucepan, bring cream to boil over medium-high heat; pour over chocolate mixture and whisk until smooth. Pour over tart; spread evenly. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Serve with Vanilla Pouring Custard.