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Chocolate Pecan Caramel Tart

A decadent tart filled with gooey caramel, chocolate and pecans!

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Ingredients
Prep

  • Prepared pastry for one-crust 9-inch pie

Ganache

  • 2 tablespoons Light Brown Sugar

  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups pecan halves or pieces
  • 1 1/2 cups chocolate chips

Caramel Layer

  • 1/2 cup water

  • 1 1/4 cups Turbinado Sugar
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla

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Instructions
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PREP TIME: 30 minutes / COOK TIME: 10 minutes / Yields: 10 servings

Prep

Step 1

Preheat oven to 425°F.

Step 2

Grease then line a 10-inch tart pan with removable bottom or 9-inch pie pan with pastry. Press pastry in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with a fork.

Step 3

Bake 14 to 16 minutes, or until light golden brown. Cool completely then line pastry with pecan halves.

Caramel Layer

Step 1

In a medium saucepot over medium-high heat, whisk together water, sugar, and cream of tartar until syrup comes to a boil.

Step 2

Insert a candy thermometer and boil, undisturbed, for about 10 minutes or until syrup reaches 310 F.

Step 3

While the syrup is boiling, combine heavy cream with butter and vanilla and place aside.

Step 4

Once syrup reaches 310 F., immediately whisk in cream mixture, return mixture to a boil then reduce heat to medium. Boil, undisturbed, 10-12 minutes or until caramel reaches 240°F on the candy thermometer.

Step 5

Pour caramel evenly over the pecans. Refrigerate 10 minutes to set.

Ganache

Step 1

In a medium saucepan over medium heat, bring the heavy cream to a boil. Remove the pot from the heat.  Add chopped chocolate, brown sugar, and vanilla and set aside. Let stand for 10 minutes then gently stir until smooth.

Step 2

Spread at least half of the ganache over the pecan caramel layer. Pour remaining ganache into a mixing bowl and set that bowl in a bowl of ice. Using a hand mixer, beat for 30 seconds or just until whipped and lighter in color. Scrape the whipped ganache into a pastry bag fitted with a star tip and pipe rosettes on the tart.

Step 3

Garnish with additional pecan pieces, if desired.

Quick Tip
  • When beating the cooled ganache for decorating, beat only until the mixture thickens stiffens to a whipped cream consistency.
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