I got a tart pan for Christmas and I've been so excited to use it. I picked this tart as my first attempt because we were supposed to go visit some friends who have moved away (about an hour away) BUT first our dinner date got cancelled because their baby was sick and then the next day it was cancelled because we got snowed out! I was so mad I ate some tart for breakfast. But we did have some people over last night so we had some help eating this delightful treat.
It is decadent, beautiful and actually not hard to make. I messed up a bit on the crust because when I took it out of the oven I didn't have my hands placed very well and the removable bottom slipped and the crust broke in one place that resulted in a crumbled edge and allowed the caramel to leak through the bottom. Really-no biggie. No one would have noticed but me- you would have noticed at a restaurant but not a dinner party. Side note- this recipe is totally restaurant quality. So next time you need to impress at a dinner party, pull this bad boy out.
Source: http://www.maureenabood.com/2012/11/15/chocolate-caramel-pecan-tart-recipe/
-was impressed enough with this recipe that I will start perusing her blog
It is decadent, beautiful and actually not hard to make. I messed up a bit on the crust because when I took it out of the oven I didn't have my hands placed very well and the removable bottom slipped and the crust broke in one place that resulted in a crumbled edge and allowed the caramel to leak through the bottom. Really-no biggie. No one would have noticed but me- you would have noticed at a restaurant but not a dinner party. Side note- this recipe is totally restaurant quality. So next time you need to impress at a dinner party, pull this bad boy out.
Source: http://www.maureenabood.com/2012/11/15/chocolate-caramel-pecan-tart-recipe/
-was impressed enough with this recipe that I will start perusing her blog
Ingredients:
Crust:
1 2/3 cups unbleached, all-purpose flour
1/4 cup sugar
Pinch of salt
1/4 cup slivered almonds
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
Filling:
2/3 cup sugar
3 tablespoons light corn syrup
1 cup whipping cream
4 ounces milk chocolate, chopped
1 tablespoon honey
2 cups chopped pecans, toasted
½ teaspoon salt
Topping:
Crust:
1 2/3 cups unbleached, all-purpose flour
1/4 cup sugar
Pinch of salt
1/4 cup slivered almonds
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
Filling:
2/3 cup sugar
3 tablespoons light corn syrup
1 cup whipping cream
4 ounces milk chocolate, chopped
1 tablespoon honey
2 cups chopped pecans, toasted
½ teaspoon salt
Topping:
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/3 cup whipping cream
Note: On the source blog, she demands that you don't use chips for the chocolate. Confession...I did. My husband accidentally brought home a filled chocolate bar, which made it unusable so I was left with chips. Honestly, it was fine.
1/3 cup whipping cream
Note: On the source blog, she demands that you don't use chips for the chocolate. Confession...I did. My husband accidentally brought home a filled chocolate bar, which made it unusable so I was left with chips. Honestly, it was fine.
Directions:
Crust:
Blend the flour, sugar, salt, and almonds in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough sticks together when pinched. Dump the dough onto a piece of waxed paper or plastic. Gather the dough into ball with the paper; flatten into a square 1-inch thick, wrap, and chill 1 hour.
Blend the flour, sugar, salt, and almonds in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough sticks together when pinched. Dump the dough onto a piece of waxed paper or plastic. Gather the dough into ball with the paper; flatten into a square 1-inch thick, wrap, and chill 1 hour.
Line the bottom of a 9.5- or 10-inch round removable bottom tart pan with parchment paper. Cut the dough into 1-inch slices. Lay the slices in the bottom of the pan and push them together, closing all fissures completely. Line the edges of the tart with slices of dough placed horizontally around the fluted edges. Press this dough into the bottom of the crust, closing all fissures, and into the fluted rim. Refrigerate for one hour. (I just read this part now- I missed it while I made it...I didn't refrigerate the crust once it was in the tart pan- I just baked it. Totally was fine so if you don't have this extra hour, don't stress.)
Preheat oven to 375°F. Bake the crust until golden brown, about 17 minutes. You will notice that the crust is somewhat puffed up; this should be tamped down with the flat bottom of a glass.
Note: Here is a LINK to her section about making caramel in case you need some tips. She makes it really easy.
Filling:
Stir sugar and corn syrup in a heavy small saucepan over medium-high heat until sugar dissolves. Stop stirring and boil the mixture until the syrup turns golden brown, swirling pan occasionally, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir over the heat until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and let the mixture rest for a couple of minutes while the chocolate melts. Whisk until chocolate is melted and the mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours or overnight.
Topping:
Note: Here is a LINK to her section about making caramel in case you need some tips. She makes it really easy.
Filling:
Stir sugar and corn syrup in a heavy small saucepan over medium-high heat until sugar dissolves. Stop stirring and boil the mixture until the syrup turns golden brown, swirling pan occasionally, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir over the heat until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and let the mixture rest for a couple of minutes while the chocolate melts. Whisk until chocolate is melted and the mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours or overnight.
Topping:
Place the chopped bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat. Pour over bittersweet chocolate; let the mixture rest for a couple of minutes while the chocolate melts. Whisk until smooth. Pour chocolate mixture evenly over tart. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated and serve chilled)
Remove the tart from the fluted ring. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a serving platter, cut tart into wedges and serve. Serves 8.
Remove the tart from the fluted ring. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a serving platter, cut tart into wedges and serve. Serves 8.
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| After filling went in, before it was chilled and before the topping was added |
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| This is the piece with the messed up crust- see the corner? |
It was delicious!
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