chocolate caramel pecan tart

Chocolate Caramel Pecan Tart

Serves 8-12.  This is a Martha Stewart recipe.  I’ll admit that I am not the most skilled at making caramel so sometimes I substitute a jar of salted caramel sauce from Trader Joe’s instead of making my own caramel.  I heat it up and add the chocolate to melt in and go from there.  Also, I have substituted raw (turbinado) sugar for the sanding sugar.

            1 sheet frozen puff pastry, thawed         ½ c. heavy cream

            flour, for dusting                                    2 Tbs. butter

            1 egg, lightly beaten                              1 oz. dark chocolate, finely chopped

            coarse sanding sugar                             ½ c. pecans, toasted and finely chopped

            1 c. granulated sugar                             flaky sea salt

            ½ c. water                                            whipped cream for topping, optional

Heat oven to 425 degrees.  Unfold puff pastry on lightly floured parchment paper.  Roll out into a ⅛”-thick rectangle, about 10 x 15 inches.  Transfer puff pastry on parchment to a baking sheet.  Fold down 1” around each edge to form a border.  Prick bottom of puff pastry all over with a fork.  Brush border with the beaten egg and sprinkle the border with the sanding sugar.  Freeze until firm, about 15 minutes.

Bake pastry shell until puffed and golden brown, 20 to 25 minutes.  Press down on bottom with an offset spatula to flatten (leave border puffy).  Let cool completely on a wire rack.

Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved.  Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides if pan with a wet pastry brush to prevent crystals from forming.  Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes.  Remove from heat. 

Gradually add cream (caramel will steam and sputter).  Add butter and chocolate; stir until melted and smooth.  Pour filling into cooled tart shell and spread to cover bottom.  Sprinkle with pecans and salt.  Let cool slightly, then refrigerate until set, about an hour.  Let stand 10 minutes at room temperature before cutting and serving, serve with whipped cream if desired.  Tart can be made ahead and stored in the refrigerator up to 1 day.