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Chocolate Caramel Pecan Tart

  • prep: 35 mins
    total time: 2 hours 50 mins
  • servings: 8
Photography: David Malosh

Ingredients

  • 1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • Coarse sanding sugar
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 ounce dark chocolate, finely chopped
  • 1/2 cup pecans, toasted and finely chopped
  • Flaky sea salt, such as Maldon
  • Unsweetened whipped cream, for serving

Directions

  1. Step 1

    Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8-inch-thick rectangle, about 10 by 15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.

  2. Step 2

    Bake shell until puffed and golden brown, 20 to 25 minutes. Press down on bottom with an offset spatula to flatten (leave border puffy). Let cool completely on a wire rack.

  3. Step 3

    Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes. Remove from heat.

  4. Step 4

    Gradually add cream (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Pour filling into tart shell and spread to cover bottom. Sprinkle with pecans and salt. Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator up to 1 day.

Source
Martha Stewart Living, December 2013

Reviews (1)

  • 27 Nov, 2013

    I'll be eating this tomorrow with my family but after making it, it seems like it doesn't make a lot of filling. Its a pretty thin layer. An amazing layer... after tasting, it should be really good.