Nov 4, 2013

Bittersweet Chocolate Caramel Pecan Tarts

Bittersweet Chocolate Caramel Pecan Tarts

I wish I could show you a cross section of this bittersweet chocolate caramel pecan tart. Unfortunately, I ran out of daylight before they were cool enough to cut open. And then they were gone. Picture a layer of crust, a layer of chocolate, and a layer of pecans and caramel with a drizzle of chocolate on top.

Bittersweet Chocolate Caramel Pecan Tarts

This dessert is seriously elegant, and it's perfect for a small party or dinner for two.

Bittersweet Chocolate Caramel Pecan Tarts

The recipe makes two 4 inch tarts. It's up to you as to how many servings that is. I like a quarter piece, and Mr. Kitchen can easily polish off half a tart (he has the skinny gene). The recipe can also be easily scaled and adapted for a mini muffin tin or a larger tart. Just bring your geometry skills.

Bittersweet Chocolate Caramel Pecan Tarts

My suggestion for a holiday party is to buy a couple of six-packs of mini tart pans and triple this recipe. You will have an elegant dessert for up to 36 people if you add whipped cream or a small scoop of ice cream. You will be a star.

Bittersweet Chocolate Caramel Pecan Tarts

Pastry Shell Crust

Ingredients

1/2 C all purpose flour
1/4 tsp sugar
3 T cold unsalted butter, cut into small pieces
4 tsp ice water

Instructions

  1. In the bowl of a small food processor, pulse the flour and sugar.
  2. Add the butter, and pulse about 10 times.
  3. Add the water, and pulse until you have small beads of dough. Add more water if the dough is too dry.
  4. Dump the dough beads out onto the counter and pull it together. 
  5. Cut it into two equal parts, form two disks, and wrap and refrigerate each disk for 30 minutes more. 
  6. Roll each disk out to about a 6 inch round and place it into the tart pan. Prick with a fork, line with foil, and place weights into the foil. Place the tart pans onto a baking sheet.
  7. Bake at 375 degrees F for 5 minutes.

To Prepare the Tarts

Ingredients

2 partially baked pastry shell crusts
2 1/2 ounces finely chopped bittersweet chocolate
2 T butter
1/4 C plus 2 T packed light brown sugar
2 T heavy whipping cream
3/4 C pecan halves

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add 1 1/2 ounces of the chocolate to the bottom of the tarts and bake for about 2 minutes and remove from the oven. 
  3. Spread the chocolate with an off set spatula to smooth. Cool completely.
  4. In a small saucepan, add the butter and brown sugar. Bring to a simmer. Cook, stirring constantly, for about one minute.
  5. Add the cream, and then add the nuts. Stir.
  6. Divide the caramel nut mixture between the two tart pans, and bake for about 15 minutes.
  7. Cool the tarts on a wire rack. 
  8. Melt the rest of the chocolate in a microwave, and drizzle over the tarts.
  9. Let harden. Can be kept in an airtight container for up to a day. 

    Recipe adapted from Small-Batch Baking for Chocolate Lovers
Do you want to join the Chocolate Party?



How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. This month, the ingredients are chocolate and pecans. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.


Link up here!

8 comments:

  1. Absolutely gorgeous - both the tarts and the photography!

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  2. Oh Karen...these are so elegant! I can only imagine how amazing they taste! Those layers of nutty, gooey, chocolatey goodness in such a pretty tart! A great combination for the Chocolate Party this month!

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  3. Karen I'd love to sit down to one of these for dessert!

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    Replies
    1. They are really good, Cindy. Thanks for stopping by!

      Delete

I love comments and questions and read every one of them.