Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Caramel Pecan Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Robin Stein Prep Time: 30 mins Total Time: 4 hrs 40 mins Yield: 1 9-inch pie Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch. Ingredients Crust 1 ¼ cups unbleached all-purpose flour, plus more for dusting 2 tablespoons unsweetened cocoa powder ½ teaspoon kosher salt 1 stick unsalted butter, softened ⅓ cup confectioners' sugar 1 large egg yolk Filling 1 cup granulated sugar 2 tablespoons light corn syrup ¼ cup heavy cream 4 tablespoons unsalted butter 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt 2 ounces bittersweet chocolate, chopped 1 ½ cup toasted pecans, chopped Flaky sea salt, such as Maldon, for serving (optional) Directions Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month. On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes. Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely. Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, 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. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving. Rate it Print