Description
This chocolate caramel pecan tart combines a buttery chocolate pastry crust with a rich, chewy chocolate caramel filling and toasted pecans. Finish with flaky sea salt and chill for at least 6 hours before serving. A wonderful dessert to make a day ahead!
Ingredients
Crust
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
- 6 Tablespoons (45g) confectioners’ sugar
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, at room temperature and cut into 8 pieces
- 1 large egg, cold
Filling
- 1 and 3/4 cups (200g) pecan halves (I recommend raw, unsalted)
- 3/4 cup (150g) packed light or dark brown sugar (I prefer dark)
- 1/3 cup (113g) light corn syrup
- 1/3 cup (80g/ml) heavy cream, at room temperature
- 3 Tablespoons (42g) unsalted butter, at room temperature and cut into 3 pieces
- 1/4 teaspoon salt
- 4 ounces (113g) semi-sweet or bittersweet chocolate, finely chopped
- 1 and 1/2 teaspoons pure vanilla extract
- 1 Tablespoon bourbon (optional)
- flaky sea salt, for topping
- optional for topping: homemade whipped cream
Instructions
- Lightly grease a 9-inch tart pan that has a removable base with nonstick spray.
- Make the crust: In a food processor, combine the flour, confectioners’ sugar, cocoa powder, and salt and pulse or process on low speed to combine. Add the butter, 1 Tablespoon at a time, pulsing a few times after each addition. Add the egg and pulse until the dough comes together in a clump. The dough should be soft and a little sticky. Transfer to a lightly floured surface and press into a 1-inch-thick disc. Place the dough in the prepared pan and use your hands to press it evenly into the pan and up the sides. It may seem like you don’t have enough dough at first, but keep pressing. Use the bottom of a metal measuring cup to press the edges squarely. Flatten the top edge so it’s uniform with the rim of the pan or use a paring knife to trim. Save the scraps to patch up any thin-looking areas. Prick the bottom of the crust all over with a fork.
- Cover and freeze the shaped crust for at least 30 minutes or up to 1 day.
- Preheat the oven to 350°F (177°C). Remove the crust from the freezer and place the tart pan on a large baking sheet for easy handling.
- Bake the crust for 25 minutes, or until it appears set. Place on a cooling rack to cool completely.
- Start the filling: Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecan halves on the prepared baking sheet in a single layer and bake for 8–10 minutes or until fragrant and lightly browned. Let cool slightly, then roughly chop and set aside for step 8.
- Finish the filling: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a gentle boil, whisking until smooth. Simmer, stirring frequently, until the sugar has dissolved and the mixture has slightly thickened, about 3 minutes. If using an instant-read thermometer, look for a temperature of about 226°F (108°C). Remove from heat.
- Add the chopped chocolate and let sit for 2 minutes. After 2 minutes, add the vanilla and bourbon (if using) and whisk until completely smooth. Fold in 1 and 1/2 cups (about 170g) of the toasted pecans. It’s ok if they are still a bit warm. Reserve the remaining 1/4 cup pecans for topping.
- Pour the filling into the crust and smooth the top. Sprinkle the remaining toasted pecans on top of the filled tart; lightly press them down so they stick. Sprinkle flaky sea salt over the top. Refrigerate for at least 6 hours, or up to 2 days. After about an hour of refrigerating, loosely cover the tart.
- Before serving, carefully remove the outer rim of the pan. Serve the tart cold with whipped cream, if desired. Store covered tightly in the refrigerator for up to 5 days.
Notes
- Make-Ahead Instructions: You can prepare the crust through step 3, cover tightly, and freeze for up to 1 day before baking as directed. You can also bake the crust 1 day ahead; let it cool completely, then cover tightly and store at room temperature. The assembled tart needs at least 6 hours to chill, so it’s a great dessert to make the day before serving. Cover and refrigerate for up to 2 days.
- Freezing Instructions: After the tart has set in the refrigerator, tightly wrap the whole tart (in its pan) in a layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. If using whipped cream to garnish, add it right before serving.
- Special Tools (affiliate links): Food Processor or Blender | 9-inch Tart Pan with Removable Bottom | Cooling Rack | Medium Saucepan | Whisk | Silicone Spatula | Instant-Read Thermometer
- Can I Make This Without Corn Syrup? Corn syrup helps keep the filling smooth and gives it its chewy texture. For best results, use it as written. We have not tested this filling made with honey.
- Chocolate: I recommend using high-quality chocolate baking bars, in either bittersweet or semi-sweet. You can find them right next to the chocolate chips in the baking aisle. They are usually sold in 4-ounce (113g) bars. I like Ghirardelli or Baker’s brands.