Chocolate Caramel Tart

Name: Chocolate Caramel Tart
Yield: Makes one 9-inch tart
Ingredients: Chocolate Pâte Sucrée (page 561); 1 cup chopped pecans; 1 cup sugar; 1/4 teaspoon salt; 1/4 cup water; 1 1/2 cups heavy cream; 2 tablespoons unsalted butter, room temperature; 1 teaspoon pure vanilla extract; 6 ounces bittersweet chocolate, finely chopped; Cocoa, for dusting (optional); Caramel-Dipped Pecans (optional; recipe follows); 24 pecan halves; 3 cups sugar; 3/4 cup water; 1 teaspoon cream of tartar; (makes 24)

January 26, 2012

To produce interesting curves in the caramel drops, stand the skewers upright in flower foam or a heavy container while setting. If the caramel hardens before all the pecans have been dipped, rewarm it over low heat. A foolproof way to clean caramel from the pan is to bring it to a boil with a bit of added water.

Recipe notes

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