Pecan Salted Caramel Tart

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 8

This luxurious tart combines the incredible flavors of salted caramel, chocolate, and pecans. The tart crust and filling are prepared separately and then combined to create a perfectly crumbly crust topped with a silky, creamy, salted caramel filling, nestled beneath crunchy nuts. The top is drizzled with dark chocolate and sprinkled with large sea salt crystals, adding a rich, deep flavor to this sweet dessert. Sweet tooths will be delighted with this combination.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups pecans
1 cup premium flour
1/4 cup sugar
0.5 tsp coarse salt
90 g chilled salted butter, cut into small pieces
1 large yolk
1 tsp vanilla extract

Filling

2/3 cup sugar
0.5 cups heavy cream
60 g salted butter, thinly sliced (room temperature)
2 large eggs
2 tbsp. flour
30 g semi-sweet chocolate, finely chopped
Sea salt, to sprinkle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pecans, semi-sweet chocolate, eggs, cream, caramel

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Bake the cakeToast: Lightly spray a 9-inch springform pan with cooking spray. Spread the pecans on the baking sheet and toast in the oven 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 coarse salt and pulse until the nuts are finely chopped. Add the butter and pulse until it is the size of peas. Beat in the egg yolk and vanilla extract to form a lumpy batter.

Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom with a fork, then place in the freezer for about 20 minutes to set.
Line the pan with foil and fill with dried beans or a baking weight. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden brown, another 10-15 minutes. Place on a wire rack and let cool completely.
Cook caramel for fillingIn a medium saucepan, combine the sugar, 1/4 cup water, and coarse salt. Heat over medium heat, stirring constantly until the sugar dissolves. Cook, swirling the pan but not stirring with a spoon, until the caramel turns amber, 8 to 10 minutes. Use a damp pastry brush to brush off any stray sugar crystals from the sides of the pan. Remove from the heat and thoroughly whisk in the heavy cream, butter, and vanilla extract (the caramel will bubble vigorously). Return to medium heat and cook, stirring constantly, until the caramel thickens and coats the back of a spoon, 3 to 4 minutes. Let cool for 5 minutes.
Lightly whisk the eggs and flour in a large bowl, then fold in the caramel. Place the tart shell on a baking sheet, fill with the remaining 1 1/4 cups pecans, and pour in the filling. Bake until the filling is set around the edges, 30-35 minutes. Transfer the tart to a wire rack and cool.
Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until smooth. Drizzle the tart with chocolate and sprinkle with sea salt. Wait until the chocolate has set and chop.