Salted Caramel Chocolate Pecan Tart



Salted Caramel Chocolate Pecan Tart

#Salty #Sweet #Decadent
Servings 6 - 8


For the crust:

  • 1 ¼ cups almond meal
  • 1 cup pecans
  • 4 teaspoons coconut flour, sifted
  • 5 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

For the filling

  • 1 ½ cups granulated sugar
  • ¾ cups butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup pecans, toasted and chopped

For the Salted Caramel Topping

  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ¼ cup water
  • 1/3 cup heavy cream
  • 4 tablespoons butter
  • ¼ teaspoon salt
  • 3 cups pecan halves, toasted
  • 1 cup dark chocolate, melted
  • Fleur de Sel for sprinkling


  • Preheat oven 350°F. Grease tart pan, set aside.
  • To prepare the crust, add the almond meal, 1 cup pecans, coconut flour, 5 tablespoon butter, brown sugar, cinnamon, and 1/8 teaspoon salt. Pulse until nuts are finely chopped and dough forms into a ball.
  • Press dough into a disc and wrap with plastic wrap. Allow to chill for 30 minutes.
  • Roll dough out between two sheets of plastic wrap to 11-inches in diameter.
  • Remove one sheet of plastic wrap and flip onto the tart pan.
  • Remove the second piece of plastic wrap. Roll a rolling pin across the greased tart pan to cut the dough along the edges.
  • Using your thumb, press along the tart pan to fix any torn edges. Make sure it is the same thickness along the edge.
  • Place the tart pan on a baking sheet. Bake for 8-10 minutes until golden brown.
  • To prepare the filling, in a large bowl, stir together 1 ½ cups granulated sugar, ¾ cup melted butter, all-purpose flour, cocoa, light corn syrup, and vanilla extract.
  • Add eggs, stirring until well blended.
  • Fold in 1 cup toasted chopped pecans.
  • Pour mixture into warm tart shell. Bake for about 30 minutes until the filling sets. Remove from oven and allow to cool.
  • To prepare the caramel, bring ¾ cup granulated sugar, lemon juice, and water to a boil in a medium saucepan.
  • Stir only until the sugar dissolves. Boil, stirring occasionally, until the sugar changes to a dark amber color. Watch it, as the sugar can quickly burn.
  • Remove from heat immediately and whisk in cream and butter until completely incorporated. The caramel should be glossy. Stir in salt.
  • Pour caramel over chocolate tart.
  • Arrange the toasted pecans in a pattern. Divide the tart into thirds with the pecans, making a “peace sign”. Keep dividing each section until the pattern is filled in.
  • Drizzle with dark chocolate and sprinkle with Fleur de Sel.
  • Keep refrigerated in an airtight container for up to 4 days.

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