Chocolate Honey Caramel Tart

by Amy Stafford on December 23, 2013

Honey Caramel Pecan Tart Dessert RecipeI had to come up with a pie recipe to shoot for my videography class.  Obviously I don’t follow the rules well, I had been wanting to try out this recipe I had come up with based on pecan bars.  Let me tell ya’ its good stuff.  I have a preference to tart recipes over pies, mostly because they can usually involve chocolate.

This was a great tart for Thanksgiving but would be just as awesome for Christmas, or New Years.

We are headed to Mexico for Christmas and New Years.  I hope you all have a wonderful holiday and a safe and fun New Years!

This recipe can be made ahead of time and refrigerated for a few days.  Just wrap up tight and bring to room temperature before serving.  You can also freeze for up to 3 months.  Leave the tart in the pan and wrap in plastic wrap and then in foil.  Let sit on counter,unwrapped for at least 8 hours before serving.
Chocolate Honey Caramel Pecan Tart2

Chocoalte Honey Pecan TartChocolate Honey Caramel Tart3

Chocolate Honey Caramel Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Pate Brisee Recipe (here)

Honey Caramel Filling:
  • 1½ sticks unsalted butter
  • 1¼ cups light brown sugar
  • ½ cup honey
  • ½ teaspoon salt
  • ¼ teaspoon curry powder (optional)
  • 1 cup heavy cream
  • 2 cups pecan halves

Chocolate Ganache Topping:
  • ⅓ cup honey
  • ⅓ cup heavy cream
  • 2 tablespoon vanilla extract
  • 5 ounces 60% bittersweet chocolate chips
Instructions

Pate Brisee
  1. Preheat oven to 325°
  2. Lightly flour counter and roll dough out to approxiametly 13″
  3. Pick up dough and lay in an 11″ tart pan.
  4. Using your fingers gently press dough to the bottom and side of pan.
  5. Remove excess dough.
  6. Using fork tines prick dough all over bottom of pan.
  7. Carefully place tart pan on baking sheet (make sure you don't push loose bottom through dough)
  8. Refrigerate for 15 minutes to firm up dough.
  9. Bake for 15 minutes.
  10. Remove and set aside.

Honey Caramel Filling:
  1. Raise oven temperature to 375°
  2. In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes.
  3. Add the curry powder and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240°, about 10 minutes longer.
  4. Add the pecans and cook for 2 minutes.
  5. Pour the filling over the crust, spreading it evenly.
  6. Bake for about 15 minutes, until the crust is golden and the topping is bubbling.
  7. Set aside to cool slightly.

Chocolate Ganache Topping:
  1. Combine honey, cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves.
  2. Add chocolate chips lower heat to low and stir until melted and combined.
  3. Remove from heat.
  4. Gently pour on top of tart and spread to edges with rubber spatula.
  5. Place in refrigerator to cool
Notes
This recipe can be made ahead of time and refrigerated for a few days. Just wrap up tight and bring to room temperature before serving. You can also freeze for up to 3 months. Leave the tart in the pan and wrap in plastic wrap and then in foil. Let sit on counter,unwrapped for at least 8 hours before serving.
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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