This dessert is gluten free adaptable– please see tips below the recipe…
Chocolate Pecan Tart with Caramel Sauce
This is a really rich chocolate dessert. You only need a small sliver with some of the sauce and you will get your fill of chocolate!
Recipe Details
Servings: 12 servings
Calories: 642kcal
Ingredients
CRUST
- 2 cups pecans
- ¼ cup packed golden brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
FILLING
- ½ cup heavy whipping cream
- 12 ounces bittersweet or semi-sweet chocolate, chopped
SAUCE
- ½ cup (1 stick) unsalted butter, melted
- 1 cup + 3 tablespoons granulated white sugar
- 2 cups heavy whipping cream
Instructions
CRUST
- Preheat the oven to 325 degrees F.
- Blend first 3 ingredients in food processor until nuts are finely ground. Add butter and blend until well-combined. Press nut mixture onto bottom and sides of 9 inch tart pan with a removable bottom.
- Bake until golden brown, about 20 minutes. Transfer to rack and cool.
FILLING
- In a medium heavy saucepan, bring cream to a simmer. Add chocolate and stir until melted and smooth.
- Pour chocolate mixture into crust. Cover and refrigerate until firm (about 2 hours).
SAUCE
- Melt butter in heavy medium skillet over medium-high heat. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes. (The mixture will be grainy.)
- Add cream and boil until sauce is reduced to 2½ cups, whisking occasionally (about 10 minutes). Cool slightly.
- When ready to serve, remove tart bottom. Cut tart into wedges and transfer to plates. Spoon warm sauce around tart wedges.
Notes
- If you are preparing this dessert as gluten free, just be sure to use brands of chocolate that are known to be GF.
- To save time on the day of entertaining, you may prepare the crust/filling 2 days ahead).
- You may also prepare the sauce 2 days ahead. Cover and refrigerate. Before serving, rewarm sauce over medium heat, stirring frequently.
Nutrition
Serving: 1serving, Calories: 642kcal, Carbohydrates: 46g, Protein: 5g, Fat: 51g, Saturated Fat: 25g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 19mg, Potassium: 285mg, Fiber: 4g, Sugar: 40g, Vitamin A: 1057IU, Vitamin C: 0.5mg, Calcium: 69mg, Iron: 2mg
hello. can i use this caramel sauce recipe for your twix cheese cake pie? is it going to be runny or thick?
I’m not really remembering the thickness consistency of this sauce, but by the looks of the photo, it may be too thin.