Chocolate-Caramel Pecan Tart
A decadent dessert featuring toasted pecans in a rich chocolate-caramel filling, nestled in a buttery tart crust. This elegant tart is finished with a sprinkle of flaky sea salt to enhance all the flavors.
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.
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.
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.
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.
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.
Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.