Photo by lambie
lambie's Notes:
Expand1 cup unsalted butter, soften Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
2 cups All purpose flour Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/4 cup finely chopped toasted pecans Ask a question about this ingredient
Up to 2 tablespoons milk Ask a question about this ingredient
In a bowl, sift together flour/baking powder/salt, set aside.
Ask a question about this stepIn a large bowl, cream together butter and sugar till fluffy.
Ask a question about this stepTurn mixer down to low speed. Add in sifted flour mixture, vanilla and milk as needed to obtain a soft dough.
Ask a question about this stepAdd in finely chopped and toasted pecans. The dough should come together and look like cookie dough.
Ask a question about this stepScoop mixture into a parchment line 10" tart pan. Press dough evenly into the tart pan.
Ask a question about this stepChill in the refrigerate for 2 hours or 30 minutes in the freezer.
Ask a question about this stepPreheat oven to 350 degrees F with the rack in the center of the oven.
Ask a question about this stepPlace tart pan on cookie sheet and put into oven. Bake for 10 minutes or until lightly brown on the edges.
Ask a question about this stepRemove from oven and cool completely on a wire rack.
Ask a question about this step1 cup granulated sugar Ask a question about this ingredient
1/2 cup packed brown sugar Ask a question about this ingredient
1/2 cup corn syrup Ask a question about this ingredient
1/2 cup evaporated milk Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
1/2 cup unsalted butter Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 cup toasted pecan halves Ask a question about this ingredient
10 ounces chopped semisweet or bittersweet chocolate Ask a question about this ingredient
10 ounces heavy cream Ask a question about this ingredient
1 tablespoon vanilla or a liquor like bourbon Ask a question about this ingredient
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 240 degrees F (120 degrees C) remove the pot from the heat.
Ask a question about this stepStir in vanilla.
Ask a question about this stepSpread toasted pecan halves evenly layered into the cooled tart crust.
Ask a question about this stepPour and spread hot caramel mixture over the pecan halves in the tart crust. Let caramel tart cool for 30 minutes.
Ask a question about this stepIn small sauce pan, bring the heavy cream up to just under a simmer over medium heat. Remove pan from heat.
Ask a question about this stepAdd in chopped chocolate and let it sit for 3-5 minutes.
Ask a question about this stepStir gently until mixture is fully blended, once mixture is glossy, stir in vanilla or a liquor (bourbon).
Ask a question about this stepPour chocolate mixture over the cool caramel and pecan tart till it reaches the top of the crust.
Ask a question about this stepLet the tart cool on the counter until the chocolate is set up enough to be moved into the refrigerator.
Ask a question about this stepThe tart is best served at room temperature, but will be easiest to cut when it is cold. Served with some fresh whipped cream. (Chantilly cream)
Ask a question about this stepHow pretty!
Fany is the author of My Sweet Mexico and Paletas.
Wow, this sounds ultra decadent!