This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard pecan pie. The recipe, which was originally published in the Thanksgiving issue of Gourmet in 1998, would be great with delicate spiced tuiles and a scoop of homemade ginger ice cream, though you can also simplify things and serve with just a spoonful of whipped cream and a cup of coffee on the side.
It all starts with a standard butter crust, blind-baked in a tart shell. Rather than employing the usual corn syrup, this filling gets its tender caramel sweetness from a mix of butter, brown sugar, honey, and cream. Once you’ve tumbled those pecans and walnuts into the sticky caramel, baked it all together, and cooled it to room temperature, it’s time to break out the pastry bag and add a very '90s flourish of melted chocolate squiggles across the top.
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