Making tart crust is easy in a high powered blender. If you've never given it a try, this chocolate tart should be your first go!
Prep Time30 minutesmins
Cook Time35 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs5 minutesmins
Course: Dessert
Cuisine: American
Keyword: butter, chocolate chips, flours, heavy cream, pecans, sugar
Servings: 12servings
Author: Beth
Ingredients
Tart Crust
¾cupall purpose flour
¼cuppecans
⅛tspsalt
¼cupsugar
1stickcold butterdiced (1/2 cup)
1largeegg yolk
1-2tbspice water
Caramel layer
1cupsugar
1stickbutter1/2 cup
⅓cupheavy cream
Chocolate layer
¼cupheavy cream
¾cupchocolate chips
To top
Pecanswhole and broken sea salt
Instructions
To make the crust
In the blendtec, combine the flour, pecans, salt, and sugar. Press the “pulse” button for 5-10 seconds.
Add in the cold diced butter and press the “pulse” button for 10-15 seconds or until the mixture looks like coarse sand with a few remaining pea-sized butter pieces.
Add in the egg yolk and ice water, press the “pulse” button for 10-15 seconds or until the mixture is moist and everything is combined.
Remove the dough from the blender. The dough should stick together and be able to hold the form of a ball. Cover the dough in plastic wrap and form into a flat disc. Chill the dough in the refrigerator for at least 30 minutes, or up to 5 days.
To form the crust, first preheat the oven to 375ºF.
Use some flour and a rolling pin to roll the dough to your desired thickness and about 1 inch wider then the pan. Carefully transfer the dough into the tart pan, I recommend using one with a removable bottom. If the dough cracks while putting it into the pan, don’t worry, simply use your fingers to patch the cracks.
Place a piece of parchment paper on top of the crust and fill it with rice, so the rice goes up to the edge of the crust. Bake for 22 minutes.
After 22 minutes, remove the parchment paper and rice. Turn the oven down to 350ºF and bake for 10 more minutes.
The crust should be golden and firm to the touch when it’s done. Allow the crust to cool completely.
To make the caramel layer
In a medium saucepan over medium heat, combine the sugar and butter, stirring constantly until the mixture begins to bubble. Continue cooking and stirring for 1 minute then remove the pan from the heat and slowly add in the heavy cream, stirring until it’s smooth. Allow the caramel to cool while you make the chocolate.
To make the chocolate layer
Place the chocolate chips in a heat proof bowl.
In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 10-15 minutes.
How to assemble
Swirl the caramel and chocolate on top of the crust, alternating between the two. Create swirls using a knife.
Add a handful or more pecans (whole and broken) to the chocolate and caramel.
Sprinkle on a small amount of sea salt.
Place the tart in the fridge to harden for 1-2 hours.