Chocolate Caramel Pecan Tart

Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

A delicious treat from Anna magazine. It's very rich, so keep the serving sizes small. I found the caramel to be pretty runny, so you may want to add a bit less water. Also, keep it chilled if you can. The prep time includes time for cooling before assembly.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Pastry:.
  3. MIx flour, salt, icing sugar and cocoa in bowl of food processor. Pulse to combine.
  4. Add cold butter and pulse until mixture resembles coarse breadcrumbs.
  5. Add egg and pulse to combine.
  6. Add melted chocolate and process until dough comes together.
  7. Form into ball, wrap in plastic and chill in fridge for 30 minutes. If chilled for longer, let warm slighltly before trying to roll.
  8. On lightly floured surface, roll out to 1/4 inch. Line 8" or 9" tart pan with pastry.
  9. Pierce the base with a fork several times and chill until firm, about 30 minutes.
  10. Line pastry with parchment paper and fill pie shell with pie weights. Bake for 10 mintues. Remove the pie weights and continue to bake for 5 minutes. Set aside to cool.
  11. Caramel:.
  12. Place sugar, cream of tartar and water in a saucepan over high heat.
  13. Bring to a rolling boil, whisking frequently, until sugar turns a golden amber colour.
  14. Slowly drizzle in cream, stirring contstantly, until smooth.
  15. Remove from heat and pour into a bowl to cool.
  16. Ganache:.
  17. In saucepan over medium heat, bring cream to a boil.
  18. Remove from heat, add chocolate and let sit for 1 minute.
  19. Stir until smooth. Transfer to bowl and allow to cool.
  20. Assembly:.
  21. Laker baked cooled pastry with caramel, pecans, and finally the ganache.
  22. Chill to set.