Salted Caramel Chocolate Pecan Tart Image

Salted Caramel Chocolate Pecan Tart

Make this Tonight - "Father’s Day Flank Steak with Mexican Corn"

15
Prep Time
(Minutes)
40
Cook Time
(Minutes)

Ingredients

  • For the crust:
  • 1 ¼ cups almond meal
  • 1 cup pecans
  • 4 teaspoons coconut flour, sifted
  • 5 tablespoons unsalted butter + extra for greasing pan
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • For the filling:
  • 1 ½ cups granulated sugar
  • ¾ cups unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup pecans, toasted and chopped
  • For the Salted Caramel Topping:
  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ¼ cup water
  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 3 cups pecan halves, toasted, for garnishing
  • 1 cup dark chocolate, melted, for garnishing
  • Fleur de Sel, for garnishing

Steps

  1. Preheat the oven to 350°F. Grease tart pan with butter, set aside.
  2. For the Crust: To prepare the crust, add the almond meal, 1 cup pecans, coconut flour, 5 tablespoons butter, brown sugar, cinnamon, and 1/8 teaspoon salt into a food processor.
  3. Pulse until the nuts are finely chopped and the dough forms into a ball.
  4. Remove the dough from the food processor and press it into a disc. Wrap it in plastic wrap and allow it to chill for 30 minutes.
  5. Once chilled, roll the dough out between two sheets of plastic wrap to 11-inches in diameter.
  6. Remove one sheet of plastic wrap and flip the dough onto the tart pan.
  7. Carefully remove the second piece of plastic wrap. Roll a rolling pin across the top edges of the greased tart pan to cut the dough along the edges.
  8. Using your thumb, press the dough along the tart pan to fix any torn edges. Make sure it is the same thickness along the edge.
  9. Place the tart pan on a baking sheet. Bake for 8-10 minutes or until golden brown.
  10. For the Filling: In a large bowl, stir together 1 ½ cups granulated sugar, ¾ cup melted butter, all-purpose flour, cocoa, light corn syrup, and vanilla extract.
  11. Add eggs, stirring until well blended.
  12. Fold in 1 cup toasted chopped pecans.
  13. Pour mixture into the warm tart shell and bake for about 30 minutes or until the filling sets. Remove from the oven and allow to cool.
  14. For the Salted Caramel Topping: Bring ¾ cup granulated sugar, lemon juice, and water to a boil in a medium saucepan over medium heat. Stirring only until the sugar dissolves.
  15. Boil, stirring occasionally, until the sugar changes to a dark amber color. Watch it, as the sugar can quickly burn.
  16. Remove from heat immediately and whisk in cream and butter until completely incorporated. The caramel should be glossy. Stir in salt.
  17. Drizzle the caramel over the chocolate tart.
  18. Arrange the toasted pecans in a pattern. Divide the tart into thirds with the pecans, making a “peace sign”. Keep dividing each section until the pattern is filled in.
  19. Drizzle with dark chocolate and sprinkle with Fleur de Sel. Keep refrigerated in an airtight container for up to 4 days.