Thursday, October 22, 2009

Salted Chocolate Caramel Tart with Pecan Crust

Pecan Crust

1/2 c pecans
1/2 c brown sugar

2 c flour
1 c cold unsalted butter, chopped
1 tsp cinnamon
1 tsp powdered ginger
3/4 tsp salt

• preheat oven to 350
• Pulse together the pecans and brown sugar in food processor until fine crumbs

• add remaining ingredients and pulse (scraping sides as needed) until large lumps form

• press into tart molds, about 1/4" thick, right to the top of the mold
• prick bottoms with a fork
• bake 10–15 minutes, depending on size, until golden brown
• press rising crust down with end of wooden spoon after a minute or two of cooling.
• wait until tart shell has cooled before popping out of mold



Caramel filling

1 c sugar
1 tbsp water

3/4 c cream
1/2 c unsalted butter

• heat sugar and water over medium heat until water is dissolved.
• heat until mixture turns amber WITHOUT stirring
• remove from heat, stir with wooden spoon

• carefully pour in cream and butter (best if cream has been out at room temp for a bit, otherwise you'll get clumps of caramel that doesn't want to mix in)
• stir / whisk until mixture is smooth
• let simmer a few minutes, spoon into shells, about halfway / 3/4 full



Chocolate filling

5 oz good quality dark chocolate
1/4 c butter
1/4 c cream

• mix together over medium heat, whisking until melted and smooth
• spoon / pipe over top of caramel
• let cool

• sprinkle with coarse salt after the chocolate is still soft enough that it won't brush off, but not so hot the salt just dissolves



The number of tarts this makes varies, depending on the size of the tart shells. I use three different sizes, small to mid sized rounds, and get at least 2 dozen. They will disappear stupidly fast.


September 19, 2009
Housewarming with everyone who matters. (But I made them for the Purr Christmas Party 2008. Both times they were the favourites out of anything else I made.)

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