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To make the crust: Lightly grease a 9" tart pan.
, In a medium bowl, beat the butter, sugar, salt, and espresso powder together until smooth. Add the cocoa, flour, and pecan meal (or almond flour) and mix until the dough comes together.
, Press the crust into the bottom and up the sides of the prepared pan. Prick the crust all over with a fork then chill it in the freezer, uncovered, for 15 to 20 minutes or so, while you preheat the oven to 400°F.
, Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set. Remove the crust from the oven and set it aside to cool.
, To make the caramel filling (see tip below if using store-bought caramel candies): Heat the caramel, cream, and salt in a medium-sized saucepan set over medium-low heat, stirring regularly until melted and smooth. Remove from the heat.
, Scatter 1/3 cup (47g) pecans over the bottom of the cooled crust then pour the caramel over the nuts. Place the caramel-filled tart in the freezer to firm up for 30 minutes.
, To make the chocolate filling: Heat the cream in a saucepan or a microwave until it begins to steam. Pour the hot cream over the chocolate in a bowl, let it sit for 5 minutes, then stir until melted and smooth. If necessary, reheat very briefly to soften any remaining hard bits of chocolate.
, Pour the chocolate over the firm caramel, and sprinkle with the remaining pecans.
, Refrigerate the pie for 1 hour or more before serving. It's best served chilled but not cold; remove the pie from the refrigerator about 15 to 20 minutes before serving.
, Store, covered, in the refrigerator for up to a week. Freeze for up to 3 months.