Ingredients
-
-
1 1/4
-
2
-
1/3
-
1/2
-
6
-
3
-
1/2
-
-
1
-
1
-
1/4
-
1/4
-
1 1/2
-
2
Directions
Chocolate Caramel Tart, This is from the Valentines Issue of Martha Stewart Living What a lovely Love Day dessert this would be!, This is fabulous! I omitted the nut part and this was an over the top dessert with just crust, caramel and ganache on top Will make over and over again
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Steps
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1
Done
|
For the Chocolate Pate Sucree-----------. |
|
2
Done
|
Place the Flour, Cocoa, Sugar and Salt in the Bowl of a Food Processor, Pulse Several Times to Combine Add the Butter and Pulse Until the Mixture Resembles Coarse Meal, About 10 Seconds Add the Egg Yolks and Vanilla and Process Just Until the Mixture Begins to Hold Together, No More Than 30 Seconds Turn Dough Out Onto a Lightly Floured Surface and Form a Disk. |
|
3
Done
|
Cover in Plastic Wrap, Refrigerate For 30 Minutes or Until Ready to Use. |
|
4
Done
|
For the Tart----------------. |
|
5
Done
|
Preheat the Oven to 350f Degrees. |
|
6
Done
|
Roll the Chocolate Pate Sucree to 1/8" Thick and Fit Into a 9" Fluted Tart Pan With a Removable Bottom Dock the Bottom of the Tart With a Fork. |
|
7
Done
|
Refrigerate the Shell For 30 Minutes. |
|
8
Done
|
Place Chopped Pecans on a Baking Sheet and Toast Until Slightly Darkened and Fragrant, About 10 Minutes, Set Aside. |
|
9
Done
|
Line Tart Shell With Parchment Paper, Pressing Into Edges and Cover With Dried Beans or Pastry Weights. |
|
10
Done
|
Place on a Baking Sheet, Bake For 20 Minutes. |
|
11
Done
|
Remove Paper and Beans, Continue Baking Until Crust Is Golden, About 10 Minutes. |
|
12
Done
|
Transfer to a Wire Rack and Cool Completely. |
|
13
Done
|
Make the Caramel by Placing the Sugar, Salt and Water in a Small Saucepan. |
|
14
Done
|
Bring the Mixture to a Boil Over Medium High Heat. |
|
15
Done
|
Wash Down the Sides of the Pan With a Wet Pastry Brush to Prevent Crystals from Forming. |
