Salted Caramel Chocolate Pecan Tart
#Salty #Sweet #Decadent
Ingredients
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
Instructions
- 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.