Chocolate Pecan And Caramel Tart Food

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 CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

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, AND PECAN TART

Steps:

• Preheat oven to 350 degrees. Roll chocolate pate sucree 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock bottom of tart with a fork. Refrigerate the shell for 30 minutes.
• Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
• Line tart shell with parchment paper, pressing into edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove paper and beans, and continue baking until crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.
• Make the caramel by placing the sugar, salt, and water in a small saucepan. Bring mixture to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling pan (do not stir), until the caramel is a rich amber color. Remove from heat, and add 1/2 cup cream, butter, and vanilla; stir until smooth. Pour mixture into chocolate tart shell.
• Sprinkle the toasted pecans over the caramel, and place in the refrigerator while melting the chocolate.
• Place chocolate in a medium heat-proof bowl. Bring remaining cup of cream to a boil in a small saucepan; pour over the chocolate. Let sit for 5 minutes; stir until completely smooth. Pour over caramel and nuts; return tart to refrigerator to chill for at least 1 hour.
• To serve, dust the top of the tart with cocoa powder, if desired. Garnish with caramel-dipped pecans, if desired.

SEA-SALTED CHOCOLATE & PECAN TART

Steps:

• To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
• Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
• Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
• Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
• To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
• For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
• Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.

CHOCOLATE & PECAN TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
• Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

CHOCOLATE PECAN TART

Steps:

• To make the crust:
• Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
• Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
• On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
• Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
• Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
• Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
• To make the filling:
• In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
• Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
• Place the tart shell on a baking sheet.
• In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
• Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
• Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
• Let cool completely before removing the tart ring.
• Serve each wedge of tart with a dollop of the cocoa whipped cream.
• Cocoa Whipped Cream:
• Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.

CHOCOLATE CARAMEL TART

Steps:

• For the Chocolate Pate Sucree-----------.
• Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
• Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
• For the Tart----------------.
• Preheat the oven to 350F degrees.
• Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
• Refrigerate the shell for 30 minutes.
• Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
• Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
• Place on a baking sheet, bake for 20 minutes.
• Remove paper and beans, continue baking until crust is golden, about 10 minutes.
• Transfer to a wire rack and cool completely.
• Make the caramel by placing the sugar, salt and water in a small saucepan.
• Bring the mixture to a boil over medium high heat.
• Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Cook, gently swirling (do not stir) until the caramel is a rich amber color.
• Remove from heat and add 1/2 c of cream, butter and vanilla.
• Stir until smooth.
• Pour mixture into chocolate tart shell.
• Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
• Place chocolate in a medium heat-proof bowl.
• Bring remaining cup of cream to a boil in a small saucepan.
• Pour over the chocolate, let sit for 5 minutes.
• Stir until completely smooth.
• Pour over caramel and pecans.
• Return tart to refrigerator and chill for at least 1 hour.
• To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
• Gently insert an 8" wooden skewer into each pecan, set aside.
• Prepare an ice bath, and set aside.
• Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
• Cook, without stirring until the mixture begins to brown.
• Gently swirl the pan to color evenly.
• Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
• Allow the caramel to sit, until slightly thickened for about 15 minutes.
• When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
• Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
• Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
• Gently remove skewers 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.

DARK CHOCOLATE-CARAMEL TART

Steps:

• Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
• Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
• Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
• Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
• Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.