Chocolate-Caramel Pecan Tart Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Ingredients

12 servings

2 cups pecans

Basic Tart Dough

All-purpose flour (for surface)

1 1/4 cups sugar

1/4 cup light corn syrup

1/4 cup heavy cream

2 tablespoons bourbon (optional)

1 ounce bittersweet chocolate, coarsely chopped

2 tablespoons unsalted butter, cut into pieces

1 teaspoon kosher salt

Flaky sea salt (such as Maldon)

Special equipment:

A 10"-diameter tart pan with removable bottom

Step 1
Place a rack in middle of oven and preheat to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10–15 minutes (you want them well toasted). Let cool, then coarsely chop.
Step 2
Roll out dough on a lightly floured surface into a 13" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.
Step 3
Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10–15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10–15 minutes longer. Transfer pan to a wire rack and let crust cool.
Step 4
Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8–10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.
Step 5
Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.

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Reviews (8)

I had no problem with melting the sugar and corn syrup and followed directions to a T... Tart was beyond uninspiring, though. Essentially a Tootsie Roll with nuts. Gross, wouldn't waste ingredients on it again.
- Anonymous
- Seattle
- 11/23/2017
I made this for Thanksgiving too and it was the easy favorite, especially with the whipped cream. After reading the negative reviews, I made a back up pecan pie just in case then recruited some help with the caramel. But this was much better. It turned out perfectly, sliced pretty easily and super decadent. The main problem with the recipe is that it doesn't provide enough specific guidance about the caramel, which can easily lead to the reported problems. The trick is to use a candy thermometer, monitor very carefully and remove from heat when the sugar-corn syrup mixture reaches 350. Temperature climbs very quickly after that and it can easily reach hard ball stage. So I agree, this is definitely worth trying.
- maurohz
- Sherwood, OR
- 11/27/2015
I had the same experiences others had. I am an experienced baker, and did not expect this tart to become a mass of candy in a tart shell based on the description. Though I'm sure it's possible to make an edible recipe following these instructions, it's certainly not easy to do, and I suspect that this recipe was not very well tested.
- Anonymous
- Austin, TX
- 12/8/2014
I made this tart for Thanksgiving and it turned out perfectly. I had no trouble with the filling seizing up, the finished tart looked exactly like the photo in the magazine, and it was the most requested recipe on my table this year. The only thought I have as to why this went wrong for others is that the filling was boiled for too long, or too vigorously, and so went to hard ball stage. One of the best things about this recipe, aside from the delicious flavor, is that it really can be made several days in advance without compromising the texture of the crust or the taste of the filling. Don't avoid this recipe because of the trouble others have had. It's a keeper!
- HHBurger
- Bainbridge Island, WA
- 12/2/2014
I'm sorry to say that I had the same experience as the others. Turned into a hard chewy chunk not a tart. Please look for a different dessert.
- Anonymous
- Colorado
- 11/27/2014
我做这道菜的两倍,但它只是不会磨破k. In the first, the filling was a solid unbreakable brick which went in the trash; the second one is an unspreadable mass clumped in a very nice tart crust. Probably going in the trash as well. Very disappointed as this was promised for a Thanksgiving dinner.
- sus_schaef
- Vermont
- 11/25/2014
Something's wrong with this recipe. I made it exactly according to the recipe instructions. It was as hard as a brick! I could not cut it. I ended up using my meat masher to smash it into pieces and took it to my lunch group and sold it as "toffee." Even at that, once it started to soften in the mouth, it became very chewy and could have pulled fillings and crowns off.
- karenmathison
- Los Angeles, CA
- 11/20/2014
read the description carefully ..."candy bar of a tart". It set up like concrete. took to a dinner party and was very disappointed in the texture. My fault? I don't know. A tart it is not. a candybar maybe. Gave one star as I may have been at fault (how?)
- lyk2hyk
- twin falls, Idaho
- 11/17/2014