Chocolate Caramel Tart
27th July, 2009 - Posted by Emily - Comments
This is a really rich dessert, so you might want to cut small pieces. Or not… it’s up to you.
Here’s my deepest secret: I can’t make pie crust. The last time I tried, which was about 4 years ago, it was a disaster. Ever since then, I’ve been buying the pre-made stuff that you can find in the refrigerated section of the grocery store (near the dinner and cresent rolls). Maybe I’ll try my hand at Pate Brisee again, but don’t hold your breath.
Chocolate Caramel Tart
(Adapted from the Martha Stewart Living Cookbook: The New Classics)
1 pie crust
1 cup chopped pecans
1 cup sugar
1/4 tsp salt
1/4 cup water
1 1/2 cups heavy cream (divided)
2 tablespoons butter
1 teaspoon vanilla extract
6 oz bittersweet chocolate
Preheat the oven to 350 degrees. Roll out the pie crust to fit in a 9-inch fluted tart pan. Prick with a fork all over. Bake for about 10 minutes until lightly golden brown. (The original recipe says to blind bake the crust with pie weights, but I don’t have any so I skipped this and it turned out fine.) Toast the pecans on a sheet pan at 350 for about 10 minutes.
Next, make the caramel. Put the sugar, salt, and water in a small saucepan. Bring the mixture to a boil over medium-high heat and cook (swirling the pan, not stirring) until the caramel is an amber color. Remove from heat and add 1/2 cup of the heavy cream, butter, and vanilla. (Be careful: when you add the cream, it will bubble up!)
Stir until smooth. Pour the caramel into the baked crust, and top with the toasted pecans. Refrigerate while you make the ganache.
Put the chocolate in a bowl. Bring the remaining 1 cup of cream to a boil in a small saucepan. Pour over the chocolate and let sit for 5 minutes. Then stir until smooth and pour over the caramel crust.
Refrigerate until set, then serve! Make about 12 servings.
