Chocolate Caramel Tart
Description: Indulge in the decadence of this Chocolate Caramel Tart, straight from the pages of Martha Stewart Living’s Valentine’s Issue, offering a delightful treat for your “Love Day” celebration. This exquisite dessert combines rich chocolate, luscious caramel, and toasted pecans, creating a symphony of flavors sure to captivate your taste buds.
- Cook Time: 1 hour
- Prep Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Recipe Category: Pie
- Keywords: Candy, Dessert, Fruit, Nuts, European, Low Protein, Kid Friendly, Winter, Weeknight, Oven, Refrigerator, Stove Top, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 7171.8
- Fat Content: 343.7g
- Saturated Fat Content: 155.4g
- Cholesterol Content: 1362.7mg
- Sodium Content: 1929mg
- Carbohydrate Content: 1025.8g
- Fiber Content: 21.5g
- Sugar Content: 873.6g
- Protein Content: 47.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 cups | Flour |
| 2 tbsp | Cocoa |
| 1/3 cup | Sugar |
| 1/2 tsp | Salt |
| 6 oz | Unsalted Butter |
| 3 | Egg yolks |
| 1/2 tsp | Vanilla Extract |
| 1 cup | Pecans |
| 1 cup | Sugar |
| 1/4 tsp | Salt |
| 1 cup | Water |
| 1 1/2 cups | Heavy Cream |
| 2 tbsp | Unsalted Butter |
| 1 tsp | Vanilla Extract |
| 6 oz | Bittersweet Chocolate |
| 24 | Pecan Halves |
| 3 cups | Sugar |
| 3/4 cup | Water |
| 1/4 tsp | Cream of Tartar |
Instructions:
-
Chocolate Pate Sucree:
- Place flour, cocoa, sugar, and salt in a food processor.
- Pulse to combine, then add unsalted butter and pulse until coarse meal forms.
- Add egg yolks and vanilla, process until the mixture starts holding together.
- Form a disk, wrap in plastic, and refrigerate for 30 minutes.
-
Tart:
- Preheat oven to 350°F (175°C).
- Roll out the chocolate pate sucree to 1/8″ thick and line a 9″ fluted tart pan with it.
- Dock the bottom with a fork and refrigerate for 30 minutes.
- Toast chopped pecans in the oven until fragrant.
- Line tart shell with parchment paper, fill with dried beans, and bake for 20 minutes.
- Remove beans and parchment, bake until golden, then cool on a wire rack.
-
Caramel:
- In a saucepan, combine sugar, salt, and water, bring to a boil.
- Use a wet pastry brush to prevent crystals, cook until amber.
- Remove from heat, add 1/2 cup cream, butter, and vanilla, stir until smooth.
- Pour into tart shell, sprinkle with toasted pecans, and refrigerate.
-
Chocolate Ganache:
- Place chocolate in a heat-proof bowl.
- Boil remaining cream, pour over chocolate, let sit for 5 minutes, then stir until smooth.
- Pour over caramel layer and refrigerate for at least 1 hour.
-
Caramel-Dipped Pecans:
- Insert wooden skewers into pecans.
- Cook sugar, water, and cream of tartar until amber.
- Remove from heat, dip pecans, and allow to harden upright.
- Serve the tart dusted with cocoa powder and garnished with caramel-dipped pecans.
Indulge in the velvety richness of chocolate, the buttery smoothness of caramel, and the crunch of toasted pecans, all harmonizing in every sumptuous bite of this Chocolate Caramel Tart, a perfect treat for any special occasion or simply to satisfy your sweet cravings. 🍫🥧✨
