Dark Chocolate & Caramel Pecan Layer Tart

Makes 1 11-inch tart to serve 10-12

For the Pecan Crust:
6 tablespoons unsalted butter, melted and cooled
1 lb pecan pieces or halves
1/3 cup sugar
1/4 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon

For the Caramel:
1 cup sugar
1/4 cup water
Pinch cream of tartar
4 tablespoons unsalted butter, cut into 1-inch pieces
1/4 cup heavy cream
3/4 teaspoon coarse kosher salt

For the Ganache:
8 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
4 tablespoons unsalted butter, cut into 1-inch pieces
1/4 teaspoon coarse kosher salt
1 teaspoon vanilla extract

To assemble:
1/2 cup chopped toasted pecans
1/2 teaspoon flaky sea salt

Bake the crust:

Preheat oven to 350°F.
Pulse pecans in a food processor until finely chopped. Add sugar, salt, and cinnamon and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks like wet sand. Scoop onto a 11-inch tart pan with a removable bottom. Using your hands, press pecans firmly and evenly into the bottom and up the sides of the pan, creating a nice even crust. Transfer to the refrigerator to chill for 1 hour.
Tear a piece of parchment paper a bit larger than the tart and spray one side with nonstick spray. Place (sprayed-side-down) on top of the chilled crust and fill with pie weights or dried beans. Bake in preheated oven until almost cooked through, about 30 minutes. Remove weights and parchment and continue to cook until golden brown, about 10-15 minutes longer. Let cool completely.

Make the caramel:

Combine sugar, water, and pinch cream of tartar in a small heavy-bottomed saucepan. Cook over medium heat, stirring a few times, until sugar dissolves. Once sugar has dissolved, stop stirring. Continue to cook, watching closely, until sugar becomes a rich amber color. Turn off the heat and immediately whisk in butter, then cream - be careful as it will bubble up. Season with salt and set aside to cool to a warm (pourable) room temperature.

Make the ganache:

Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over top of the chocolate. Let sit undisturbed for 5 minutes. Add butter, salt, and vanilla and mix with a heatproof rubber spatula until smooth and glossy.

To assemble:

Pour slightly warm caramel in an even layer across the bottom of the crust.
Pour slightly warm ganache in an even layer on top of the caramel. Gently tap or smooth out any bubbles. Chill tart uncovered until set, about 2 hours (or overnight).
Remove tart from pan; sprinkle with sea salt and chopped pecans. Let temper at room temperature for about 10 minutes, then slice into wedges and serve.

Chocolate Tart Pinterest Image