Chocolate Caramel Tart

This tart is rich and delicious! It almost tastes like a giant truffle! Mom would make this occasionally. I mainly remember eating it for Jordan’s birthday because he loved it so much!

Ingredients

  • Chocolate Pate Sucree (the crust)

    • 1 1/4 cup flour

    • 2 tbps cocoa powder

    • 1/3 cup sugar

    • 1/2 tsp salt

    • 6 tbsp unsalted butter, chilled, cut into pieces

    • 3 large egg yolks

    • 1/2 tsp vanilla

  • Filling

    • 1 cup chopped pecans

    • 1 cup sugar

    • 1/4 tsp salt

    • 1/4 cup water

    • 1 1/2 cup heavy cream

    • 2 tbsp unsalted butter

    • 1 tsp vanilla

    • 6 ounces bittersweet chocolate finely chopped

    • Cocoa for dusting

Instructions:

To prepare the pate sucree, place the flour, cocoa, sugar, and salt in a food processor and combine. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla. Process until mixture just begins to hold together, no longer than 30 seconds.

Turn dough onto some cling wrap. Form into a disk and wrap it up. Refrigerate for 30 minutes or until ready to use.

Preheat oven to 350 degrees Fahrenheit. Roll dough until 1/8 inch thick and put into a 9-inch fluted tart pan. Poke holes into the bottom of the tart with a fork. Refrigerate the shell for 30 minutes. 

Toast pecans in the oven until slightly dark and fragrant, about 10 minutes. Set aside.

Line tart shell with parchment paper and cover with dried beans or pie weights. Place on baking sheet and bake for 20 minutes. Remove parchement paper and beans, then bake for another 10 minutes, or until crust appears golden and done. Transfer to a wire rack and cool completely.

Make caramel by placing sugar, salt, and water in a small saucepan. Bring to boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in in water to prevent crystals from forming. Cook, gently swirling the pan (do NOT stir), until the caramel is a rich amber color. Remove from heat and add 1/2 cup of cream, butter, and vanilla. Quickly stir until smooth. Pour caramel into tart shell. Sprinkle with toasted pecans and refrigerate.

Place chocolate in a heat proof bowl. Bring remaining cream (1 cup) to a boil in a small saucepan. Pour over chocolate. Let sit for 5 minutes. Stir until completely smooth. Pour over caramel and nuts. 

Return tart to refrigerator to chill for at least 1 hour. Dust top of tart with cocoa powder for decoration.

DessertJonny HatchDessert, Pie, ChocolateComment