Chocolate Caramel Pecan Tart
’Tis the season for impromptu desserts that are super easy to make, completely make ahead and super pretty to put in your table, like this Chocolate Caramel Pecan Tart! Silky, smooth and decadent with little work from your part.
So this is a quick note on this lovely tart I made recently for a dinner. It’s very similar to my Chocolate & Fig Cheesecake Tart. And you can leave it plain, sprinkle some chocolate shavings on top or get more fancy with some candied pecans or candied oranges.
I promise you it’s going to be a hit!! Even non-dessert lovers were ravishing on this holiday tart. You have to make it any time soon!!
Chocolate Caramel Pecan Tart
Ingredients
Graham Cracker Crust
◯ Graham Crackers – 15 whole crackers
◯ Raw sugar – 2 TBSP
◯ Butter, melted – 10 TBSP
Caramel Pecan Layer
◯ Pecans – 1 cup, chopped
◯ Dark brown sugar – 1 cup
◯ Unbleached flour (optional, just to give the sauce a little more consistency) – 1 Tsp
◯ Coconut milk – ½ cup
◯ Butter, at room temperature and cubed – 4 TBSP
Chocolate Ganache Layer
◯ Semi-sweet chocolate chips – 2 cups
◯ Coconut milk – 1 cup
◯ Unsweetened cocoa powder – 1 TBSP
◯ Raw sugar – ½ TBSP
◯ Orange extract – ¾ Tsp
◯ Dash of salt
Candied Pecans
◯ Brown sugar – 2 TBSP
◯ Water – 1 Tsp
◯ Dash of salt
◯ Pecans – 1 cup
◯Candied Oranges if desired for decoration
Details
Yield:
an 8” tart
Total time:
20 minutes plus chilling overnight on the fridge
Active time:
20 minutes
Equipment:
food processor, tart pan, sauce pan
Steps
To make the graham cracker crust:
Preheat oven to 350°.
Place your tart pan on a baking sheet.
Place the cookies and sugar in a food processor and pulse them until you have small crumbs.
With the food processor running start pouring the butter on a stream through the large lid hole of the food processor. Stop the motor and scrap down the walls and bottom of the bowl to redistribute the butter. Pulse again and repeat this process a few more times, until you press the crumbs and they hold its form. The butter should seem well distributed and the crumbs should look hydrated.
Transfer the crumbs to the tart pan and press them towards the bottom and edges. You may use a small bowl or measuring cup with a flat bottom to press the cookie crumbs. Press them until the border is about ¼” thick, then distribute the rest of the crumbs through the center.
Bake for 7 to 8 minutes. If the crust is a bit inflated when you take it out, very gently reshape it with the utensil you used to press the crumbs. It will take its form back. Let it cool down completely before assembling the tart.
To make the Caramel Pecan layer:
Spread the chopped pecans through the graham cracker crusts.
In a small saucepan combine sugar with flour. Add coconut milk and stir until combined. Bring mixture to a boil over medium heat, stirring often. After it boils, cook for 7 to 8 minutes. Retire form heat and add butter by pieces. Pour mixture over pecans. Place in the fridge and chill until the caramel thickens and gets some consistency, about 30 minutes.
To make the chocolate ganache layer:
Place chocolate chips on a medium glass or metal bowl.
In a small saucepan heat the coconut milk, cocoa powder and sugar just until simmering. Retire from heat and pour over chocolate chips. Wait about a minute and then mix until chocolate is completely melted. Add the orange extract and salt and mix once more. Pour the chocolate mixture over the pecan caramel layer. Chill for about 6 to 8 hours, ideally overnight.
To make the candied pecans:
In a small bowl combine sugar, water and salt.
In a large skillet toast pecans over medium high heat, 3 to 4 minutes. When they start to become fragrant they are ready.
Drizzle sugar-water mixture over pecans while tossing them. Keep moving them and cook for 15 to 20 seconds, until most of the sugar has dissolved and all the pecans are covered with it.
Transfer pecans to a parchment paper or silicon mat, trying not to make clusters as much as possible. Let them cool down completely before touching them and let them dry for a few hours. Use them to decorate the top of the tart or for salads and pancakes.
