To prepare the crust, add the almond meal, 1 cup pecans, coconut flour, 5 tablespoon butter, brown sugar, cinnamon, and 1/8 teaspoon salt. Pulse until nuts are finely chopped and dough forms into a ball.
Press dough into a disc and wrap with plastic wrap. Allow to chill for 30 minutes.
Roll dough out between two sheets of plastic wrap to 11-inches in diameter.
Remove one sheet of plastic wrap and flip onto the tart pan.
Remove the second piece of plastic wrap. Roll a rolling pin across the greased tart pan to cut the dough along the edges.
Using your thumb, press along the tart pan to fix any torn edges. Make sure it is the same thickness along the edge.
Place the tart pan on a baking sheet. Bake for 8-10 minutes until golden brown.
To prepare the filling, in a large bowl, stir together 1 ½ cups granulated sugar, ¾ cup melted butter, all-purpose flour, cocoa, light corn syrup, and vanilla extract.
Add eggs, stirring until well blended.
Fold in 1 cup toasted chopped pecans.
Pour mixture into warm tart shell. Bake for about 30 minutes until the filling sets. Remove from oven and allow to cool.
To prepare the caramel, bring ¾ cup granulated sugar, lemon juice, and water to a boil in a medium saucepan.
Stir only until the sugar dissolves. Boil, stirring occasionally, until the sugar changes to a dark amber color. Watch it, as the sugar can quickly burn.
Remove from heat immediately and whisk in cream and butter until completely incorporated. The caramel should be glossy. Stir in salt.
Pour caramel over chocolate tart.
Arrange the toasted pecans in a pattern. Divide the tart into thirds with the pecans, making a “peace sign”. Keep dividing each section until the pattern is filled in.
Drizzle with dark chocolate and sprinkle with Fleur de Sel.
Keep refrigerated in an airtight container for up to 4 days.