Tassel Ridge® Salted Caramel Turtle Tart

Preheat oven to 350°F. Whisk flour, cocoa powder, and salt together in bowl. Cream butter and sugar together in separate bowl. Add egg yolks to butter mixture, mixing well. Add flour mixture to butter mixture. Mix until well incorporated, mixture will be crumbly. Press mixture into 9-inch tart pan. Place in freezer for about 10 minutes. Remove from freezer. Bake 20 minutes. Remove from oven and cool completely. Meanwhile, combine sugar, corn syrup, salt, and water in medium saucepan. Bring to a boil. Continue to boil until mixture begins to look like caramel. Remove from heat. Carefully stir in 6 tablespoons of the cream and the vanilla. Add pecans. Pour into cooled crust. Heat remaining cream in small saucepan. When cream is warm, pour over chocolate. Let sit about five minutes. Stir cream and chocolate together until smooth. Pour over top of caramel filling. Cool. Top with salt. Refrigerate about 2 hours, or until completely cool. Serves 8–10.