Make the Tart Shell

1. Fit pie dough into a 9-inch tart pan with a removable bottom.

2. Bake according to package directions.

3. Let tart shell cool completely.

Make the Caramel Filling

4. In a heavy saucepan, combine sugar, water, and corn syrup.

5. Bring to a boil over medium-high heat without stirring.

6. Cook until mixture turns a deep golden color, about 15 minutes.

7. Reduce heat to low and carefully drizzle in ¾ cup heavy cream, stirring until smooth.

8. Stir in chopped pecans and vanilla extract.

9. Pour caramel mixture into cooled tart shell.

10. Chill for at least 30 minutes, or up to 2 days.

Make the Chocolate Drizzle

11. Place chocolate, remaining 1 tablespoon cream, and vegetable oil in a microwave-safe bowl.

12. Microwave at 50% power for 2 minutes, stirring until smooth. Heat in 30-second intervals if needed.

13. Transfer chocolate to a small bag, snip the corner, and drizzle over tart.

14. Chill again until set.

Make the Whipped Cream (Optional)

15. Beat heavy cream on medium-high speed until it begins to thicken.

16. Add confectioners’ sugar and vanilla.

17. Beat just until soft peaks form.