Salted Caramel Chocolate Tart with Pecans
Inspired by techniques from King Arthur Baking.
A cocoa-almond press-in crust with a layer of homemade salted caramel and pecans, under a smooth dark ganache.
Always check the labels of the products you use.
Method
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Equipment
- 23-24 cm loose-based tart tin
- mixing bowl and wooden spoon (or stand mixer)
- fork
- baking tray
- medium heavy saucepan
- long-handled whisk
- instant-read thermometer
- heatproof bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 423 kcal |
| Protein | 4.5 g |
| Carbohydrate | 36.4 g |
| of which sugars | 25.4 g |
| of which free sugars | 24.2 g |
| Fat | 30.4 g |
| of which saturates | 14.7 g |
| Fibre | 3.4 g |
| Salt | 0.51 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Press-in crust
- 85 g soft unsalted butter, plus extra for greasing
- 50 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp instant espresso powder
- 90 g plain flour
- 50 g ground almonds
- 16 g cocoa powder
- 2 tsp water
Caramel
- 200 g granulated sugar
- 60 ml water
- 150 ml double (heavy) cream, warmed
- 30 g unsalted butter
- 3 g fine sea salt or table salt about ½ tsp
- 90 g pecans, toasted and chopped, divided
Chocolate layer
- 140 ml double (heavy) cream
- 170 g dark chocolate (60-70% cocoa), chopped check the label for milk and soya
To finish
- ¼ tsp flaky sea salt
- 1
Crust dough. grease the tin. Beat the butter, sugar, salt and espresso powder until smooth, then mix in the flour, ground almonds, cocoa and water until it comes together.
- 2
Press and chill. press the dough evenly over the base and sides of the tin, prick all over with the fork and freeze 15-20 min. Heat the oven to 200 °C (180 °C fan).
- 3
Bake the crust. bake on the tray for 15-18 min, until set and smelling of chocolate, then cool.
- 4
Caramel. heat the sugar and 60 ml water in the pan, swirling, until it dissolves, then boil without stirring to a deep amber. Off the heat, whisk in the warm cream carefully, as it will spit, then the butter and salt. Simmer, whisking, until it reaches 108 °C, then cool 10 min. Use a long whisk and stand back when the cream goes in.
- 5
Layer. scatter half the pecans in the crust, pour the caramel over and freeze 30 min, until firm.
- 6
Chocolate. heat the 140 ml cream until steaming, pour it over the chocolate, leave 5 min and stir smooth. Pour over the cold caramel and scatter the rest of the pecans on top.
- 7
Chill. refrigerate at least 1 h. Take it out 15-20 min before serving and sprinkle with the flaky salt. It cuts best slightly cool, not straight from the fridge.
Storage
Keep covered in the fridge for up to 5 days, or freeze for up to 2 months.
