Chocolate Caramel Pecan Tart

Gooey chocolate caramel-like filling, toasted pecans, and flaky sea salt in a chocolate pastry crust.

By @sallysbakeblog

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1.25 cups all-purpose flour
• 6 Tablespoons confectioners’ sugar
• 0.25 cup unsweetened cocoa powder
• 0.125 teaspoon salt
• 0.5 cup unsalted butter
• 1 large egg
• 0.75 cup dark brown sugar
• 0.33 cup light corn syrup
• 0.33 cup heavy cream
• 3 Tablespoons unsalted butter
• 0.25 teaspoon salt
• 4 oz semi-sweet or bittersweet chocolate
• 1.5 teaspoons vanilla extract
• 1 Tablespoon bourbon (optional)
• 1.5 cups toasted pecans
• 0.25 cup toasted pecans
• 0 flaky sea salt

Instructions

1. Preheat your oven to 350°F (177°C).
2. To make the crust, in a food processor, combine 1 and 1/4 cups (156g) all-purpose flour, 6 Tablespoons (45g) confectioners’ sugar, 1/4 cup (21g) unsweetened cocoa powder, and 1/8 tsp salt. Pulse until combined.
3. Add 1/2 cup (8 Tbsp; 113g) unsalted butter, at room temp and cut into 8 pieces, to the food processor. Pulse until the mixture resembles coarse crumbs.
4. Add 1 large egg, cold, and pulse until the dough comes together.
5. Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork. Chill in the refrigerator for 30 minutes.
6. Bake the crust for 15 minutes. Remove from the oven and set aside to cool.
7. To make the filling, in a medium saucepan over medium heat, combine 3/4 cup (150g) dark brown sugar, 1/3 cup (113g) light corn syrup, 1/3 cup (80g/ml) heavy cream, at room temp, 3 Tbsp (42g) unsalted butter, at room temp and cut into 3 pieces, and 1/4 tsp salt. Stir until the mixture is smooth and begins to boil.
8. Remove the saucepan from heat and add 4 oz (113g) semi-sweet or bittersweet chocolate, finely chopped, and 1 and 1/2 tsp vanilla extract. Stir until the chocolate is melted and the mixture is smooth.
9. Stir in 1 Tbsp bourbon (optional) and 1 and 1/2 cups (175g) of the toasted pecans, roughly chopped, into the filling mixture.
10. Pour the filling into the cooled crust. Sprinkle the remaining 1/4 cup (25g) toasted pecans on top and a pinch of flaky sea salt. Let the tart cool completely before serving. Serve with whipped cream if desired.