Chocolate Caramel Pecan Tart

Chocolate Caramel Pecan Tart
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Looking for a little boozy decadence? This whiskey-infused dessert with baked pecans and ooey-gooey chocolate will absolutely hit the spot!

8
Servings
438
Calories Per Serving
Deliver Ingredients

Notes

Recipe by Liz Neumark of Great Performances

Ingredients

  • 3 ½ cups coarsely chopped pecans
  • 2 cups all-purpose flour
  • 2/3 cup confectioners sugar
  • ¾ cup (1 ½ sticks) cold butter, cubed, plus 2/3 cup
  • ½ cup firmly packed brown sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon Irish whiskey
  • 1 egg
  • 1 egg yolk
  • ½ cup light corn syrup
  • 4 ounces bittersweet chocolate, roughly chopped

Directions

Preheat the oven to 350 degrees F. Lightly butter an 11-inch tart pan with a removable bottom.

Arrange the pecans in a single layer on a baking sheet and bake for 5—7 minutes, or until they are lightly toasted; take care that the pecans do not burn. Remove, and set the pan on a wire rack to cool the nuts completely. Do not turn the oven off.

Put the flour, powdered sugar, and ¾ cup butter into the bowl of a food processor and pulse 5 to 6 times or until the mixture resembles a coarse meal. Gather this dough together loosely, then press it evenly onto the bottom and sides of the tart pan. If the dough seems warm or as if the butter has softened or seems oily, place it in the refrigerator to chill for ten minutes.

Bake the tart shell for 12 minutes or until the edges are lightly browned. Cool on a wire rack for about 15 minutes or until completely cool.

Meanwhile, combine half of the brown sugar, one tablespoon heavy cream, the whiskey, and the eggs and whisk together to combine well.

Put the remaining brown sugar, the corn syrup, remaining butter, and remaining cream into a 3-quart saucepan over medium-high heat and bring the mixture to a boil. Boil, stirring from time to time, for 8 minutes, or until the mixture comes to a boil.

Remove the pan from the heat, stir in the pecans and chocolate and continue to stir for about three minutes until the chocolate is melted and well combined. Mix the chocolate-caramel mixture thoroughly with the egg mixture, and then spoon it into the prepared crust.

Return the tart to the oven and bake for 25 to 30 minutes or until it is golden and bubbly. Cool on a wire rack for 30 minutes or until completely cool.

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
47mg
16%
Carbohydrate, by difference
57g
44%
Protein
24g
52%
Vitamin A, RAE
15µg
2%
Vitamin B-12
2µg
83%
Calcium, Ca
29mg
3%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
110µg
28%
Iron, Fe
5mg
28%
Magnesium, Mg
35mg
11%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
239mg
34%
Selenium, Se
35µg
64%
Sodium, Na
1133mg
76%
Thiamin
1mg
91%
Water
77g
3%
Zinc, Zn
4mg
50%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.