Salted Caramel Pecan Tart
2016-05-07 17:53:35
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Crust
- 2 cups pecans
- 1 cup flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, cut into 1 inch cubes
- 1 egg yolk
- 1 teaspoon vanilla extract
Filling
- 2/3 cup sugar
- 1/2 cup heavy cream
- 4 tablespoons butter, sliced thin
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon flour
- 1/2 cup milk chocolate chips
- sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Begin by making the crust. Spray a 9-inch tart pan with a removable bottom with pam. Spread the pecans on a baking sheet and roast until golden brown, 8 minutes. Transfer 1/2 cup of the pecans to a food processor along with the flour, sugar and salt. Pulse until the nuts are finely ground. Add the butter and pulse until it resembles the size of peas. Add in the egg yolk and vanilla and pulse again. Transfer to the pan and press into the bottom and up the sides using your fingers. Prick the bottom all over with a fork and freeze, 20 minutes. Line the crust with foil and fill with dried beans. Bake for 25 minutes. Remove foil and continue baking until golden, 10-15 more minutes. Let cool completely. Meanwhile, while the crust is baking begin making the filling. In a medium saucepan over medium heat, heat the sugar and 1/4 cup water. Stir until the sugar dissolves. Then continue to cook swirling the pan, not stirring, until lightly brown in color, 8-10 minutes. Whisk in the heavy cream, butter, and vanilla and simmer, whisking constantly, until thick, 5 minutes. Remove from the heat and let cool. In a large bowl, whisk together the eggs and flour. Once cooled, add the caramel to the bowl, mixing until combined. Arrange the remainder of the pecans in the bottom of the crust and pour in the filling. Bake until set, 30-35 minutes. Add the chocolate chips to a microwave safe bowl, and heat in 30 second intervals, stirring in between, until melted. Using a fork, drizzle the chocolate over the top of the tart. Sprinkle with sea salt. Let chocolate cool before slicing, 1 hour.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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