I wish I could show you a cross section of this bittersweet chocolate caramel pecan tart. Unfortunately, I ran out of daylight before they were cool enough to cut open. And then they were gone. Picture a layer of crust, a layer of chocolate, and a layer of pecans and caramel with a drizzle of chocolate on top.
This dessert is seriously elegant, and it’s perfect for a small party or dinner for two.
The recipe makes two 4 inch tarts. It’s up to you as to how many servings that is. I like a quarter piece, and Mr. Kitchen can easily polish off half a tart (he has the skinny gene). The recipe can also be easily scaled and adapted for a mini muffin tin or a larger tart. Just bring your geometry skills.
My suggestion for a holiday party is to buy a couple of six-packs of mini tart pans and triple this recipe. You will have an elegant dessert for up to 36 people if you add whipped cream or a small scoop of ice cream. You will be a star.
Bittersweet Chocolate Caramel Pecan Tarts
Pastry Shell Crust
1/2 C all purpose flour
1/4 tsp sugar
3 T cold unsalted butter, cut into small pieces
4 tsp ice water
- In the bowl of a small food processor, pulse the flour and sugar.
- Add the butter, and pulse about 10 times.
- Add the water, and pulse until you have small beads of dough. Add more water if the dough is too dry.
- Dump the dough beads out onto the counter and pull it together.
- Cut it into two equal parts, form two disks, and wrap and refrigerate each disk for 30 minutes more.
- Roll each disk out to about a 6 inch round and place it into the tart pan. Prick with a fork, line with foil, and place weights into the foil. Place the tart pans onto a baking sheet.
- Bake at 375 degrees F for 5 minutes.
To Prepare the Tarts
2 partially baked pastry shell crusts
2 1/2 ounces finely chopped bittersweet chocolate
2 T butter
1/4 C plus 2 T packed light brown sugar
2 T heavy whipping cream
3/4 C pecan halves
- Preheat the oven to 350 degrees F.
- Add 1 1/2 ounces of the chocolate to the bottom of the tarts and bake for about 2 minutes and remove from the oven.
- Spread the chocolate with an off set spatula to smooth. Cool completely.
- In a small saucepan, add the butter and brown sugar. Bring to a simmer. Cook, stirring constantly, for about one minute.
- Add the cream, and then add the nuts. Stir.
- Divide the caramel nut mixture between the two tart pans, and bake for about 15 minutes.
- Cool the tarts on a wire rack.
- Melt the rest of the chocolate in a microwave, and drizzle over the tarts.
- Let harden. Can be kept in an airtight container for up to a day.
Recipe adapted from Small-Batch Baking for Chocolate Lovers