Preheat oven to 375 degrees.

Place pecans, flour, brown sugar, and salt in food processor. Pulse until mixture turns into crumbles. Stir in butter and maple syrup.

Press mixture into bottom and on sides of a 9" round tart pan (push down with the bottom of a glass or measuring cup if needed).

Bake for 11-13 minutes, or until golden brown. If parts of the crust rise up, press down with glass or metal measuring cup while crust is still hot. Let cool completely before filling.

Heat sugar and water in saucepan over medium heat. Stir continuously until sugar turns amber in color (first the sugar will melt, then the mixture will crystalize, then it will melt again and turn the amber color). Remove from heat.

Whisk in butter, 1/2 tablespoon at a time.

Stir in whipping cream and sea salt. Pour into shell and chill until set (about 4 hours).

Place chocolate chips and corn syrup in a heat safe bowl.

In a microwave safe bowl, heat whipping cream until it boils. Pour over chocolate chips.

Let sit for 2-3 minutes. Whisk until smooth. Spread over top of chilled caramel.

Sprinkle chopped pecans and kosher salt over top of tart if desired.