Chocolate Caramel Pecan Tart
A decadent pecan caramel filling, encased in pie crust, and drenched in dark chocolate - could there actually be anything better? This is a *lightly* modified version of the unreal Chocolate Caramel Pecan Tart from Washington's Dahlia Bakery to simplify the process and clarify the timing. This one is a labor of love, but oh so worth it. Note that it's best to make this tart a day ahead, as it needs to cool at least 4 hours before glazing.
Equipment
- 3-4qt saucepan
- 1 10-inch tart part with removable bottom
- 1 candy/digital thermometer
- 1 9-inch cardboard (optional)
Ingredients
Butter Pastry Dough
- 345g (2.5 cups) all purpose flour (I use unbleached)
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 230g (1 cup) unsalted butter, diced and placed in freezer
- 8-10 tbsp ice cold water
Pecan Caramel Filling
- 210g (1 cup + 2 tbsp) granulated sugar
- 75g (1/3 cup) water
- 227g (1 cup) heavy cream (room temperature)
- 113g (1/3 cup) honey
- 60g (4 tbsp) unsalted butter, cut into 1/2-inch dice
- 240g (2 cups) toasted, cooled, and chopped pecans
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
Starch Water (for sealing pastry)
- 1 tbsp cornstarch or flour
- 1/2 cup cold water
Chocolate Honey Glaze
- 170g (6oz) bittersweet chocolate, chopped, about 1 cup
- 113g (1/2 cup) unsalted butter, 1-inch dice
- 90g (1/3 cup) half and half
- 57g (3 tbsp) honey
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
Make the pastry dough (at least 1.5 hrs before starting to bake)
- Add the flour, sugar, and salt to a food processor. Pulse a few times to mix.
- Add the cold butter, and pulse a few times, until you see crumbs slightly smaller than pea size.
- In a steady stream, gradually add 8 tbsp water while pulsing. Once you've added 8 tbsp, stop and press the flour together with your fingers and see if it clumps together. If so, move on to the next step. Otherwise, add another tbsp of water and pulse a few times.
- Dump your mixture onto a clean work surface. Use your hands to gather the dough, and divide into two unequal portions - about 1/3 and 2/3. Take each of these and form a thick flattened disk, and wrap in saran wrap. Place in the fridge at least 1 hr (I like to do this the day before so there are less components the day of).
Pecan Caramel Filling
- Unwrap your larger round of dough and place on a lightly floured work surface. Roll the dough to about 1/8inch (12-13 inch diameter). Use flour as needed to keep it from sticking.
- It's easiest to transfer your dough by folding it into quarters. Pick up the folded dough, and place in your tart pan, and unfold gently. Pat the dough into the sides of the pan, and trim the overhang to 1/4inch. Cover in saran and refrigerate until ready to fill.
- Unwrap your smaller round of dough and place on a lightly floured work surface. Roll the dough to about 1/8inch (10-inch diameter). Use flour as needed to keep it from sticking. Transfer to a parchment lined baking sheet or large cake cardboard. Cover in saran and refrigerate until ready to fill.
- Preheat your oven to 375 deg F (191 deg Celcius).
- Place your saucepan over med-low heat, and add sugar and water. Stir until sugar is fully dissolved, 3 minutes.
- *This is the trickiest step, please proceed carefully.* Once the sugar is dissolved remove the whisk, and clean the sides of your bowl of any crystals with a wet pastry brush. Then, raise the heat to med-high and bring it to a boil, without stirring, until it reaches a medium dark amber color (340-350 deg F, 170-191 deg C). If you see crystals forming around the edges of your pot, use a wet pastry brush to wipe them down, or your sugar can seize.
- As soon as the sugar reaches temperature (or color), remove it from heat and add your cream (it will bubble up like crazy). The addition of the cream (especially if cold) may cause it to seize - don't panic! It'll melt back down over heat. Just keep going, trust me. Once the bubbling settles, add the honey and butter, and return the pan to medium heat. Stir until the mixture is smooth, then continue to cook until it reaches 238 deg F (114 deg C), about 10 min.
- Remove the pan from heat and add the pecans, vanilla extract, and salt, stirring to combine.
- Remove your dough rounds from the refrigerator. Place your tart pan onto a baking sheet. Pour the pecan filling into the tart shell and use a rubber spatula to spread it evenly. Transfer the other pastry round over the top of the tart. If needed, trip the edge of the dough so it fits inside the tart pan.
- Make your starch water by mixing the cornstarch and water. Brush the overhanging edge of your bottom dough with the starch water, then fold over the top of the tart and press gently to seal.
- Using a small knife, cut a 1-inch steam vent in the top crust. Place the baking sheet in the oven and bake until the pastry is cooked through. **Dahlia's recipe cites 50-55 minutes baking time, but mine was done in 30 minutes. Watch your oven carefully, and pull your tart out when your crust is a beautiful golden brown.
- Once baked, put the tart pan on a wire rack to cool for about an hour. Then, remove the sides of the tart pan, and invert onto a 9-inch cake cardboard (or a large flat plate). Remove the metal bottom of the pan from the top of your tart. Place back on the wire rack to cool for at least 3 more hours (or, if you prefer, let it rest at room temperature overnight -- this is my preference).
Glaze the tart
- Set the tart on a rack over a baking sheet. Line the baking sheet with parchment for easier cleanup.
- Place your chocolate and butter in a heatproof bowl over a saucepan of gently simmering water over medium heat. Melt the chocolate, stirring to combine, then remove from heat.
- In a glass measuring cup, microwave your half and half (or heat it over the stove) until it's slightly warm to the touch (this was 25 seconds from cold in my microwave). Use a whisk to stir half and half into chocolate mixture. Stir in the honey, vanilla extract, and salt. Allow the glaze to cool 7-10 minutes before pouring over your tart (it must still be warm and liquid when you use it).
- To glaze the tart, start pouring in the middle and gradually pour the gaze, working outward in concentric circles, until it flows over the edges of the tart. Touch up with and icing spatula if needed.
- Allow the tart to rest at room temperature for about 2 hours, until the glaze has set, before slicing and serving.
Notes
*Freezing: Once baked and set, this tart freezes beautifully. Ideally, you can freeze before glazing and then just thaw and glaze on the day you'd like it. But you can also freeze it after glazing. Remember to wrap it carefully and place on a baking sheet so it freezes flat.