Chocolate-Caramel Pecan Tart

Ingredients

• •2 cups pecans
• •1 recipe Basic Tart Dough
• •¼ cup All-purpose flour
• •1¼ cups sugar
• •¼ cup light corn syrup
• •¼ cup heavy cream
• •2 tablespoons bourbon
• •1 ounce bittersweet chocolate
• •2 tablespoons unsalted butter
• •1 teaspoon kosher salt
• •½ teaspoon flaky sea salt
• •1 piece tart pan

Cooking Instructions

1. 1.

   Place a rack in middle of oven and preheat to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10-15 minutes (you want them well toasted). Let cool, then coarsely chop.

   15 min

2. 2.

   Roll out dough on a lightly floured surface into a 13" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.

   10 min

3. 3.

   Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10-15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10-15 minutes longer. Transfer pan to a wire rack and let crust cool.

   30 min

4. 4.

   Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8-10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.

   70 min

5. 5.

   Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.