Chocolate Caramel Pecan Tart: easy and oh-so-delicious!!

September 19, 2015 § Leave a comment

Frozen puff pastry is one amazing invention, if you ask me! Very few of us have the time to make puff pastry dough and being able to grab a box at the supermarket and make delicious tarts and desserts in a cinch is truly a blessing!! SWEETTABLESCAPES is forever grateful!!

Here is another great recipe calling for just such a frozen puff pastry: Chocolate Caramel Pecan Tart (straight from Martha Stewart!!)IMG_0014

You’ll need:

  • 1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • Coarse sanding sugar
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 ounce dark chocolate, finely chopped
  • 1/2 cup pecans, toasted and finely chopped
  • Flaky sea salt, such as Maldon
  • Unsweetened whipped cream, for serving

Directions:

  1. Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8-inch-thick rectangle, about 10 by 15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.IMG_0004

  2. Bake 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.IMG_0005

  3. Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. IMG_0006 Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. IMG_0007Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes. Remove from heat.IMG_0008

     

  4. Gradually add cream (caramel will steam and spatter). IMG_0009Add butter and chocolate; stir until melted and smooth. IMG_0010 IMG_0011Pour filling into tart shell and spread to cover bottom. IMG_0012   Sprinkle with pecans and salt. IMG_0013Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator up to 1 day.

    IMG_0015This is SOOOOOO delicious, you’ll make it again and again!!

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