Chocolate Caramel Pecan Tart Recipe

Chocolate Caramel Pecan Tart is a unique spin on pecan pie that pairs well with pumpkin pie for Thanksgiving. Toasted nuts are sandwiched between easy-to-make caramel and velvety chocolate ganache.

INGREDIENTS

Blind Baked Pate Sucree Crust  – 1 ¼ cup all-purpose flour (175 grams or 6 ¼ ounces) –½ cup unsalted butter cold and cut into small pieces (114 grams or 4 ounces) – ¼ cup granulated sugar (50 grams or 1 ¾ ounces) – 2 large egg yolk Chocolate Ganache – 5 ounces pecan halves (140 grams) – ½ cup 40% or heavy cream – ¼ cup clear corn syrup – 5 tablespoons unsalted butter (75 grams or 2 ⅓ ounces) – 10 ounces semisweet chocolate (280 grams) Caramel – 1 cup cold water – 1 ¼ cups granulated sugar (250 grams or about 8 ¾ ounces) – ½ cup corn syrup – 1 cup heavy cream hot – 5 tablespoons unsalted butter (75 grams or 2 ⅔ ounces) – 1 tablespoon vanilla

INSTRUCTIONS

STEP-1

Blind-Baked Pate Sucree Crust Make crust.Preheat the oven to 350°F.Layer big foil on the crust and sides.Flip foil so sprayed side goes inside and up crust. Fill with beans or pie weight.

STEP-2

Bake 25 minutes.  Continue weightless baking 10 minutes.  Avoid overbaking—crust may fracture.  Cool completely. Chocolate Ganache technique photos. Preheat the oven to 350°F.

STEP-3

Single-layer pecan halves on rimmed baking sheet.  Toast 6–8 minutes till fragrant and golden. Cool completely. Mix cream, corn syrup and butter in a small pot.  Heat butter.  It should steam, not boil.

STEP-4

Remove chocolate from heat and submerge.  Wait 2 minutes and whisk gently until smooth. Pour 1 ½ cups into the crust, smooth the surface, and refrigerate or freeze until firm.  Should be simple.  Ten minutes in freezer, longer in fridge.

STEP-5

Keep remaining ganache at room temp. Here are caramel production photos. Put water, sugar and corn syrup in a 2-quart pot.  Sugar dissolves with heat.

STEP-6

Once boiling, wash pan sides with a cold-soaked natural bristle pastry brush or cover for 3 minutes.  After removing the top, boil without stirring until medium golden.

STEP-7

Very hot cream.  Put vanilla in after cooking.   Mix butter off heat until melted. Combine hot cream and vanilla immediately.  Avoid lumpy cream.  Dissolves next.

STEP-8

Return to medium-high heat and boil.  Cook until candy thermometer reads 236°F.Hot caramel over crust pecans after 5 minutes. Expect high air bubbles.  Poke them with a toothpick or cake tester.  Repeat until broken.

STEP-9

Cool tart at room temperature until caramel solidifies. Finishing In a pastry bag, place a ¼ inch open star tip.  Circle the edge with tiny pipes.

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