Serve this tart in small slices. It is like a candy bar in pie form.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Position a rack in the lower third of the oven. Reduce the oven temperature to 325°F.

Stir together in a medium heavy saucepan:

Place the pan over medium heat and stir until the sugar dissolves. It is important that the sugar be dissolved before the boil is reached, so slide the pan off and on the burner as necessary. Increase the heat to high and bring the syrup to a rolling boil. Cover the pan tightly and boil for 2 minutes. Uncover the pan and cook until the caramel begins to darken. Gently swirling the pan, cook until the caramel turns a deep amber. Remove the pan from the heat. Standing back to avoid spatters, pour in:

Stir until smooth. If the caramel remains lumpy, place the saucepan over low heat and stir until smooth. Let cool for 10 minutes. Whisk until frothy in a medium bowl:

Gradually whisk the caramel mixture into the egg mixture. Pour the filling into the prepared tart shell. Bake until the edges darken and begin to bubble and the center looks almost set, 45 to 55 minutes. Let cool completely in the pan on a rack.

Spread over the caramel filling:

Sprinkle with:

Refrigerate the tart until firm, at least 4 hours, or for up to 2 days. Serve chilled with: