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.


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



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.


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.


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.


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.


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.


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.


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.


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.


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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