Fudge Nut Tart with Salt Caramel Drizzle

Crust:
2 cups flour
1/2 cup sugar
1/2 cup (1 stick) Darigold butter, cut into pieces
1/2 teaspoon salt
3 to 4 teaspoons Darigold heavy whipping cream

Filling:
12 ounces bittersweet chocolate chips
1 cup Darigold heavy cream
6 tablespoons Darigold butter
2 teaspoons brandy flavoring
1-1/2 cups coarsely chopped walnuts or pecans
Whipped cream
Purchased caramel ice-cream topping
Flaked sea salt

Crust: Combine flour, sugar, butter and salt in a food-processor bowl; process until mixture looks like cornmeal. Add 3 teaspoons cream and process until mixture is well blended; add remaining teaspoon cream if mixture looks dry. Divide mixture into 6 even portions. Using a measuring cup, press mixture into the bottom and sides of six (6-inch) tart pans with removable bottoms. Prick bottom and sides of tart shells with a fork to prevent shrinking. Bake at 350°F 20 to 25 minutes, or until lightly browned. Place on wire rack to cool. (Crust may be made a day ahead.)

Filling: Pour chocolate chips into a small bowl and set aside. Heat heavy cream in a small saucepan over medium-high heat. Bring just to a boil. Remove from heat and pour hot cream over chocolate chips; stir with a wire whisk until smooth. Stir in butter, 1 tablespoon at a time, until combined. Stir in brandy flavoring and nuts. Spoon mixture into baked tart shells. Refrigerate until firm. Before serving, top with whipped cream and drizzle caramel topping over each tart; sprinkle top of each tart with a few grains of coarse or flaked salt. Makes 6 six-inch tarts (12 servings).

Tip: One 10-inch tart pan, with removable bottom, may be used in place of six-inch tart pans.