Blind Baked Pate Sucree Crust – 1 ¼ cup all-purpose flour (175 grams or 6 ¼ ounces) –½ cup unsalted butter cold and cut into small pieces (114 grams or 4 ounces) – ¼ cup granulated sugar (50 grams or 1 ¾ ounces) – 2 large egg yolk Chocolate Ganache – 5 ounces pecan halves (140 grams) – ½ cup 40% or heavy cream – ¼ cup clear corn syrup – 5 tablespoons unsalted butter (75 grams or 2 ⅓ ounces) – 10 ounces semisweet chocolate (280 grams) Caramel – 1 cup cold water – 1 ¼ cups granulated sugar (250 grams or about 8 ¾ ounces) – ½ cup corn syrup – 1 cup heavy cream hot – 5 tablespoons unsalted butter (75 grams or 2 ⅔ ounces) – 1 tablespoon vanilla