Chocolate Caramel Pecan Tart

Our kids have informed us they are all coming out for our anniversary this summer and since several of the girls LOVE chocolate, this would have to be made. Also, I have a granddaughter with serious nut allergies and I would make one with and one without the nuts. (What a Grandby I am).

  • 2 sheets of frozen all-butter puff pastry
  • flour for dusting
  • 2 large eggs, divided, each one lightly beaten
  • coarse sanding sugar
  • 2 cups sugar, divided
  • 1 cup water divided
  • 1 cup whipping cream, divided
  • 4 tbsp. unsalted butter, divided
  • 1 ounce dark chocolate, finely chopped
  • 1 ounce milk chocolate, finely chopped
  • 1/2 cup pecans, finely chopped and toasted
  • flaky salt
  • edible gold flakes
  • chocolate sprinkles
  • Whipped cream

This is for two ‘different’ tarts; hence the reason for everything being doubled, I will start with the first one.

Preheat oven to 425 degrees.

Unfold 1 sheet of the dough on a floured sheet of parchment paper. Roll out to a 10 x 15 inch rectangle. Transfer the sheet with the parchment paper to a baking sheet. Fold the edges to form a 1 inch border. Pierce bottom of pastry with a fork. Brush border with an egg wash and sprinkle with sanding sugar. Freeze until firm (about 15 minutes).

Repeat this procedure with the 2nd sheet of pastry and refrigerate the same way.

Bake the shells until puffed and golden. This could take 23-25 minutes. Press down the base of the shell with an offset spatula. Leave the border alone. Set of a wire rack to cool completely.

1. Dark Chocolate With Nuts

Combine the sugar and water in a small saucepan on medium heat, stirring occasionally until the sugar has dissolved. Have a pastry brush with water handy to brush down the sides so the sugar won’t set up crystals on the sides. Let the syrup come to a boil, without stirring. You want a dark amber colour (10-11 minutes). Remove from heat.

Slowly add the cream as it will spatter. Add the butter and chocolate, stirring until completely smooth. Pour this on the cooled shell and spread to cover the bottom. Sprinkle with  pecans, salt flakes and refrigerate until this sets up.

2. Milk Chocolate With Chocolate Sprinkles and Edible Gold Flakes

Repeat the steps above up to pouring the chocolate on the shell and spreading to cover. Sprinkle with chocolate sprinkles and, this is an option, sprinkle with some edible gold flakes.
When ready to serve, whip some whipped cream  with a touch of icing sugar to sweeten and set out in a bowl for everyone to help themselves.

Damn, they are going to love me now. I called it ‘cupboard love’ when my daughter wad growing up.

 

 

 

 

 

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