This Chocolate Caramel Pecan Tart is a twist on the traditional pecan pie and is the perfect tart to sit next to a pumpkin pie for Thanksgiving. The toasted pecans are sandwiched between a deep chocolate ganache and a homemade caramel, which is very easy to make.
The entire tart can be made ahead in steps or can be frozen in its entirety a month ahead making Thanksgiving that much easier.
Instructions
Blind Baked Pate Sucree Crust
Go here for the recipe for the Pate Sucree Crust
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Step 1. The unbaked Pate Sucree Crust ready to be baked.
Step 2. Foil is sprayed prior to lining the unbaked crust.
Step 3. The foil if flipped over so the sprayed side is touching the pastry. Fit the foil to the crust.
Step 4. It is important that beans or other weights fill the foil lined crust to the top.
Step 5. The weighted crust is placed on a rimmed baking sheet for easy handling in and out of the oven.
Step 6. The baked crust after the weights are removed. A crack in the crust may appear if slightly over-baked as it does here. That's fine as long as it doesn't go all the way through to the pan.
Chocolate Ganache Ingredients
Left to Right. Back Row: semisweet chocolate, heavy cream. Front Row: Unsalted butter, corn syrup, toasted pecans
Using the ingredients listed in the Recipe Card, go to the Lamington Torte for process shots of the ganache.
Step 7. The chocolate ganache covers the bottom of the tart shell. Refrigerate or freeze until the top is just set. Do not let it get solid. Reserve the remainder of the ganache. Keep it at room temperature.
Step 8. Pecan halves cover the chocolate ganache. Press them in lightly so they adhere to the ganache.
Caramel Layer
Using the ingredients listed in the Recipe Card, go to our Caramel Pastry for process shots.
Step 9. Freshly made caramel is poured over the pecans with the resultant air bubbles popping up.
Step 10. Breaking the air bubbles on the caramel layer with a toothpick.
Step 11. Piping an edge around the tart with the reserved chocolate ganache.
Step 12. The Chocolate Caramel Pecan Tart completely edged. Refrigerate to set.
Equipment
9x1" round tart pan with a removable bottom
Candy thermometer that goes to at least 350°F
Pie Weights such as beans, or ceramic pie weights
Storage
This pecan tart can be made several days ahead and refrigerated. Bring to room temperature to serve. It can also be frozen completely made. After it is made, freeze it, wrap well and store for up to a month. Thaw overnight in the refrigerator.
Top Tip
Spray the bottom of the tart pan with a non-stick-baking spray to prevent the crust from sticking to the bottom of the pan.
Be sure to check out the Warm Chocolate Lava Cakes with Baileys Sauce.
Hilda Willman says
Just finished making my fourth of these tarts in the last two weeks! It is a winner. So delicious and, while not so simple a monkey could make it, the effort is well worth it. All my friends think I'm a champion baker. The secret to my success -- Helen Fletcher's recipes! Also made a Chocolate Cranberry Curd Tart and a Rum Raisin Tart from European Tarts for a dessert event this week.
Helen S Fletcher says
You are the best Hilda. So happy you are still enjoying baking. I'm not going anywhere so more to come. Wait till you see the blog on Monday.
Hilda Willman says
Helen, is the vanilla added along with the butter, or with the cream?
Helen S Fletcher says
It depends upon the recipe. There is so much butter in this one but the center bottoms of the pans can always be sprayed no matter the recipe. Just don't spray the sides.
Helen S Fletcher says
Step 6 tells you to add the vanilla to the cream and that goes in last. Sorry if I forgot it in the actual recipe. I'm still learning this new format. Happy Thanksgiving to you also and thank you for the birthday wishes. 83 is good. I have my health other than usual aches and pains and am so fortunate to be able to work and blog. Happy to hear from you.
Marlene Steiner says
Can I substitute the corn syrup ir omit or altogether? I don't use corn syrup.
Thank you.
Helen S Fletcher says
Hi Marlene, You might be able to with the ganache but not the caramel. If you are concerned the corn syrup is high fructose, it is not. Only commercial companies such as soda, etc. can obtain high fructose. Consumers have not been able to get it for a long time. The corn syrup is an invert sugar that keeps the caramel from becoming grainy. It's used in a lot of candy.
Helen S Fletcher says
Marlene I found this online. It may help you. I haven't tested any of these so I don't know anything other than what is in the article. Go here https://robustkitchen.com/8-best-corn-syrup-substitutes-invert-and-non-invert-options/