This dessert features a chocolate caramel pecan tart that has a buttery chocolate pastry crust filled with a chewy chocolate caramel mixture and plenty of toasted pecans. Topping it off with a sprinkle of flaky sea salt ties all the flavors together. The filling is cooked on the stovetop, and then it sets in the refrigerator. This dessert is perfect for making ahead of time. The mix of chocolate, caramel, and pecans is unbeatable, and this tart showcases all three. The chocolate crust is both crisp and tender, while the fudgy filling and crunchy pecans create a satisfying treat. The same crust is also used in the Chocolate Raspberry Tart from Sally’s Baking 101. The filling is simple to prepare on the stove without needing complicated caramel techniques. Since the tart requires several hours to chill and set, it makes an excellent dessert for special occasions like Thanksgiving or Christmas. Those who enjoy caramel turtle candies are likely to really appreciate this tart.
The crust is similar to a cocoa version of a French pâte sablée shortcrust. It is easy to make using a food processor. To prepare the crust, combine flour, confectioners’ sugar, cocoa powder, and salt until mixed. Gradually add softened butter while pulsing. Then, mix in a cold egg until the dough forms a soft, sticky clump. Roll the dough into a thick disc on a floured surface and press it into a greased tart pan, ensuring it covers the bottom and sides evenly. Using a measuring cup can help with this process. Poking holes in the bottom with a fork will prevent puffing during baking and allow steam to escape. It’s important to freeze the crust for at least 30 minutes before baking to help maintain its shape. It can even be frozen for up to a day. After freezing, bake the crust for about 25 minutes until set. Let it cool completely on a rack to keep the warm pastry from mixing with the filling.
For the filling and topping, combine brown sugar, corn syrup, heavy cream, butter, and salt in a saucepan. Bring it to a gentle boil while whisking until smooth. Let it simmer for three minutes, stirring often, to help dissolve the sugar and thicken the mix slightly. Remove it from heat and add the chopped chocolate. Allow it to sit for two minutes, then mix in vanilla and bourbon if desired. Whisk until the chocolate melts and the filling becomes smooth. Roughly chop the toasted pecans and mix most of them into the filling, saving about 1/4 cup for the top. Pour the chocolate caramel pecan filling into the cooled crust and add the reserved pecans and a sprinkle of flaky sea salt on top. Then, place it in the refrigerator to chill for at least six hours until it is firm enough to slice. Preparing it a day in advance is recommended, and serving each slice with whipped cream is a nice touch.
This recipe comes from Sally’s Pie Week, a yearly event where new pie, crisp, and tart recipes are shared. What do you think would pair well with this tart?
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Source: Sally's Baking, by Sally McKenney