Salted Caramel Tart w Pecans

Remove label from can of condensed milk and place can in saucepan of water, making sure it is covered by at least 1″ of water. Bring to boil over medium heat, then reduce heat to low and simmer 3 hours, topping off water as needed. After three hours, remove can from water and let cool. Meanwhile, make tart dough: combine flour, 2/3 c brown sugar and 14 T salted butter in a bowl. Use pastry cutter and fingertips to mix until the texture of coarse crumbs. Add yolks, vanilla and sour cream to bowl. Stir briefly until just combined. Knead once or twice until dough is smooth,then press into a disc, cover w plastic wrap and chill in frig 30-45 min. Preheat oven to 350. On lightly floured surface, roll dough out to shape of pan about 1/2″ thick. Press dough into tart pan. Prick with fork. Bake until golden, 20-25 min. Remove from oven and let cool. Caramelize pecans: Melt remaining butter and brown sugar in large cast iron pan over med low. Add pecans and 1/2 tsp sea salt. Cook, stirring constantly, until nuts are toasted and coated w sugar mix, 3 min. Scrape onto parchment lined plate. Once can of milk has cooled nearly to room temp, open and transfer contents, which should now be a rich caramel, to a small bowl. Add pinch of sea salt and stir until smooth. Spread caramel over cooled pastry and top w nuts. Drizzle w chocolate syrup and garnish w a pinch of sea salt.

Sweetened condensed milk 14 oz can
Flour 2.5 c plus more for work surface
Light brown sugar 2/3 c + 2 T
Salted butter 16 T softened
Egg yolks 2
Vanilla 1 tsp
Sour cream 1 T
Pecans 1 c
Sea salt 1 tsp
Chocolate syrup for garnish