Caramel Chocolate Pecan Tart

Author: Canadian Living

Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • Vanilla Pouring Custard
Almond Cream:
  • 1/2 cup unsalted butter
  • 3/4 cups granulated sugar
  • 1 egg
  • 1 cup ground almonds
  • 1 1/2 teaspoon all-purpose flour
Caramel Pecan Filling:
  • 2/3 cups granulated sugar
  • 1/2 cup whipping cream
  • 1 1/4 cup pecan toasted and chopped
Ganache:
  • 6 oz bittersweet chocolate finely chopped
  • 2 teaspoons shortening
  • 1/4 cup whipping cream
Pastry:
  • 1/2 cup unsalted butter
  • 1/2 cup icing sugar
  • 1/3 cup ground almonds
  • 1 cup all-purpose flour
  • 1 egg whites beaten

Method

Pastry: In large bowl, beat together butter, sugar and almonds just until combined; stir in flour to form ragged dough. Stir in egg white to form loose dough; gather into ball. Turn out onto floured surface; knead 3 times. Press into 3/4-inch (2 cm) thick disk; wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)

On lightly floured surface, roll out pastry to 11-inch (28 cm) circle. Fit into 9-inch (23 cm) tart pan with removable bottom. Refrigerate for 30 minutes. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove foil and weights. Let cool on rack.

Caramel Pecan Filling: In heavy saucepan, stir sugar with 2 tbsp (25 mL) water over medium heat until dissolved; brush down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, 10 minutes.

Holding pan at arms length and averting face, add cream; whisk until smooth. Stir in pecans. Boil for 1 minute. Pour into heatproof bowl; refrigerate until cool, about 30 minutes. Spread over pie shell.

Almond Cream: In bowl, beat together butter, sugar and egg until combined. Beat in almonds and flour until fluffy; spread over filling. Bake in centre of 325°F (160°C) oven until golden and firm to the touch, about 30 minutes. Let cool on rack.

Ganache: Place chocolate and shortening in bowl. In saucepan, bring cream to boil over medium-high heat; pour over chocolate mixture and whisk until smooth. Pour over tart; spread evenly. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Serve with Vanilla Pouring Custard.

Nutritional facts Per serving: about

  • Sodium 30 mg
  • Protein 7 g
  • Calories 517.0
  • Total fat 38 g
  • Cholesterol 130 mg
  • Saturated fat 17 g
  • Total carbohydrate 44 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Caramel Chocolate Pecan Tart

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