Caramel Pecan Tarts Food

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350 degrees F.
• In a medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up the side of small muffin cups, or lined with foil or paper baking cups.
• In a medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake for about 20 minutes or until filling is set and crust is light brown.
• Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In a 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth.
• Spoon topping onto cooled tarts.
• Enjoy!

SALTED CARAMEL-PECAN TART

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form.
• Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
• Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes.
• Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing.

PECAN SANDIE CARAMEL TART

Steps:

• Make the crust: Preheat the oven to 350˚. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping.
• Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes.
• Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely.
• Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300˚ on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes.
• Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight.

CHOCOLATE-CARAMEL PECAN TART

Steps:

• 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.
• 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.
• 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.
• 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.
• Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.

CHOCOLATE-CARAMEL PECAN TART

Steps:

• Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
• On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
• Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
• Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.

CHOCOLATE, PECAN, AND CARAMEL TART

Steps:

• Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
• Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
• Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.