Recipe: Chocolate Caramel Tart
This is another of my stepmother’s recipes, borrowed for posting…
Chocolate Caramel Tart
1 cup chopped pecans
1 cup sugar
¼ teasp. salt
¼ cup water
1 ½ cups heavy cream
2 tablespoons unsalted butter, room temp.
1 teasp. vanilla extract
6 oz bittersweet chocolate, finely chopped
cocoa for dusting
caramel dipped pecans
Choc. pate surcree:
1 ¼ cups flour plus work surface
2 tablesp. unsweetened cocoa powder
1/3 cup sugar
½ teasp. salt
6 Tbls. unsalted butter chilled and cut into pieces
3 large egg yolks
½ teas. vanilla
Place the flour, cocoa, sugar and salt in the bowl of a processor with metal blade. pulse several times. Add butter pulse until coarse meal, about 10 seconds. Add egg yolks and vanilla processing until it forms dough no more than 30 seconds. Turn dough on to floured surface and flatten into a disk. Wrap in plastic; refrig for 30 minutes or until ready to use.
Roll pate to 1/8 inch thick; fit into a 9” fluted tart pan with removable bottom. Prick all over with fork refrigerate for 30 minutes. Spread pecans in rimmed baking sheet . Toast in a 350 oven until slightly darkened and fragrant-10 minutes. Line tart shell with parchment paper, pressing into edges cover with dried beans or pie weights. Place on baking sheet and bake 20 min .Remove paper and beans. Bake addition 10 min. Cool completely. Make caramel: place sugar, salt and water in a small saucepan. Bring to a boil over medium-high heat, wash down sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling pan(do not stir) until caramel is a rich amber color. Remove from heat, add ½ cup cream, butter and vanilla. Stir till smooth. Pour into choc. tart shell. Sprinkle toasted pecans over caramel. Refrigerate. Place choc. in medium heat proof bowl, Bring remaining cup of cream to a boil and pour over chocolate. Let sit 5 minutes; stir until completely smooth. Pour over caramel and nuts. Chill at least an hour.
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