Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup heavy cream
- 1/2 cup dark chocolate chips
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add the heavy cream and pulse until the dough comes together in a ball.
4. Roll out the dough on a lightly floured surface to fit the tart pan.
5. Line the tart pan with parchment paper and fill with pie weights or dried beans.
6. Bake the crust for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden brown.
7. In a small saucepan, melt the chocolate chips over low heat, stirring constantly until smooth.
8. Pour the melted chocolate into the bottom of the tart crust and spread evenly.
9. Pour the caramel sauce over the chocolate layer and spread evenly.
10. Sprinkle the chopped pecans over the caramel layer.
11. Bake the tart for 10-15 minutes until the caramel is bubbly and the pecans are toasted.
12. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
Sodium: 120mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 19g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Milk or half-and-half can be substituted for heavy cream.
- Milk chocolate chips can be substituted for dark chocolate chips.
- Salted caramel sauce can be substituted for regular caramel sauce.
- Almonds or walnuts can be substituted for pecans.
Variations:
- Add a layer of sliced bananas or strawberries on top of the caramel layer.
- Top the tart with whipped cream or vanilla ice cream.
- Use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from sticking.
- Use a sharp knife to cut the tart into slices.
- To prevent the crust from becoming soggy, brush it with melted chocolate before adding the caramel layer.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a decorative plate or cake stand.
Garnishes:
Top the tart with a sprinkle of sea salt or chopped nuts.
Pairings:
Serve the tart with a cup of coffee or a glass of red wine.
Suggested side dishes:
Fresh fruit or a green salad would make a great side dish.
Troubleshooting advice:
- If the crust is too crumbly, add a little more heavy cream to the dough.
- If the caramel is too thick, warm it up in the microwave for a few seconds to make it easier to spread.
- If the pecans are burning, cover the tart with foil and continue baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the tart.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The tart has a rich, chocolatey flavor with a sweet and gooey caramel layer and a crunchy pecan topping.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for a holiday meal.
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Taste: Rich, Sweet, Chocolatey, Caramelized, Creamy