Tested till perfect Caramel Chocolate Pecan Tart

Caramel Chocolate Pecan Tart

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • Vanilla Pouring Custard


  • 1/2 cup 1/2cupunsalted butter
  • 1/2 cup 1/2cupicing sugar
  • 1/3 cup 1/3cupground almonds
  • 1 cup 1cupall-purpose flour
  • 1 1egg whiteegg whites, beaten

Caramel Pecan Filling:

  • 2/3 cup 2/3cupgranulated sugar
  • 1/2 cup 1/2cupwhipping cream
  • 1-1/4 cups 1-1/4cupspecanpecans, toasted and chopped

Almond Cream:

  • 1/2 cup 1/2cupunsalted butter
  • 3/4 cup 3/4cupgranulated sugar
  • 1 1eggeggs
  • 1 cup 1cupground almonds
  • 1-1/2 tsp 1-1/2tspall-purpose flour


  • 6 oz 6ozbittersweet chocolate, finely chopped
  • 2 tsp 2tspshortening
  • 1/4 cup 1/4cupwhipping cream
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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 Information Per serving: about

cal 517 pro 7g total fat 38g sat. fat 17g
carb 44g fibre 3g chol 130mg sodium 30mg

% RDI:

calcium 8 iron 14 vit A 20 folate 12
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