Description
Chocolate Pecan Caramel Tarts
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tablespoons ice water
1 cup caramel sauce
1 cup dark chocolate, melted
1/2 cup heavy cream
1 cup pecan halves
1/4 cup shredded coconut (optional)
Directions:
Preheat oven to 350°F (175°C).
In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and ice water, and pulse until dough comes together. Press dough into tart pans and chill for 30 minutes.
Bake tart shells for 15-20 minutes, or until golden brown. Let cool completely.
Spread caramel sauce evenly in each tart shell.
In a small saucepan, heat heavy cream until simmering. Pour over melted chocolate and stir until smooth. Pour chocolate mixture over caramel layer.
Top with pecan halves and shredded coconut, if using.
Chill tarts in the refrigerator for at least 1 hour before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 8 tarts
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Step-by-Step Guide
Follow these detailed instructions for perfect tarts. First, ensure all ingredients are measured and your tart pans are lightly greased. In the food processor, pulse the dry ingredients just twice before adding the butter. The butter must be very cold to create a flaky crust. When adding the ice water, do so one tablespoon at a time; you may not need it all. The dough should just hold together when pinched. When pressing into pans, use a flat-bottomed glass to get an even layer. After the pre-baked shells cool, warm the caramel sauce slightly for easier spreading. For the ganache, ensure the cream is hot but not boiling when poured over the chocolate, and let it sit for a minute before stirring to a glossy finish.
Serving Suggestions
These elegant tarts are versatile. Serve them as a sophisticated dessert at a dinner party with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a festive touch, sprinkle with a pinch of sea salt or edible gold flakes before the chocolate sets. They also make wonderful gifts; package individual tarts in clear boxes tied with a ribbon. Pair with a glass of dessert wine, a rich coffee, or a glass of cold milk.
How-to Summary
To summarize: Make a shortcrust pastry in a food processor, chill, then blind bake until golden. Fill the cooled shells with a layer of caramel, followed by a layer of dark chocolate ganache. Top with pecans and optional coconut. The final, crucial step is to chill thoroughly so the layers set perfectly for clean slicing.
Frequently Asked Questions
Can I make the tart shells ahead of time?
Absolutely. The baked and cooled tart shells can be stored in an airtight container at room temperature for up to 2 days, or frozen for a month.
What can I use instead of a food processor?
You can use a pastry cutter or two forks to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then, use a fork to mix in the yolk and water.
My ganache split or became grainy. How can I fix it?
This usually happens if the cream was too hot. Try adding a tablespoon of warm cream and whisking vigorously. If that fails, blend with an immersion blender to re-emulsify.
How should I store the finished tarts?
Store covered in the refrigerator for up to 5 days. The cold helps maintain the structure of the layers. Let sit at room temperature for 10 minutes before serving for the best texture.
Can I use milk or white chocolate?
Yes, but the flavor profile will change. Milk chocolate will be sweeter, while white chocolate will offer a beautiful contrast to the caramel. Adjust the cream ratio slightly as these chocolates set differently.
Common Mistakes to Avoid
- Overworking the Dough: This develops gluten, leading to a tough crust. Mix only until it just comes together.
- Warm Dough: Skipping the chilling step causes the crust to shrink dramatically during baking. Always chill before baking.
- Adding Toppings Too Late: Press pecan halves into the ganache immediately after pouring, before it begins to set, so they adhere properly.
- Under-baking the Shell: A pale, soft shell will become soggy once filled. Bake until it is uniformly golden brown.
Conclusion
These Chocolate Pecan Caramel Tarts are a show-stopping dessert that masterfully combines rich, contrasting textures and flavors. While the process has specific steps, following this guide and avoiding common pitfalls will ensure a flawless result every time. They are the perfect treat to impress guests or enjoy as a special homemade indulgence. Happy baking!