For dessert this Thanksgiving, I made a Chocolate Caramel Tart. It was my second attempt at it. The first time I made it I followed this recipe. I was underwhelmed at it, mostly because I didn't like the crust. It was just kind of boring, and the whole thing was forgettable. So, in honor of the holiday, I created a new and improved recipe, and I am certain it will be delicious!
Chocolate Caramel Tart
Crust Ingredients:
- 1 stick butter, softened
- 3/4 cup brown sugar/regular sugar combo
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup, plus 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chopped pecans
Directions:
1. Heat oven to 375 degrees.
2. Cream butter, sugar and vanilla together. Add egg and mix well. Slowly add flour, salt and baking soda and combine well. Add pecans and stir.
3. Spread dough into a round tart pan.
4. Bake for 15 minutes, or until dough is nice and brown.
5. Remove from oven and cool on the counter for 10 minutes.
Caramel Ingredients:
- 40 unwrapped caramels
- 1/3 cup heavy cream
Directions:
1. While the crust is cooling, combine caramels and heavy cream in a two cup measuring cup.
2. Microwave for 1 minute; stir. Microwave/stir every 30 seconds until melted.
3. Pour caramel over crust. Refrigerate 15 minutes.
Chocolate Ingredients:
- 1 12oz bag milk chocolate chips
- 1/3 cup heavy cream
- 3/4 cup chopped pecans
1. While the caramel is cooling, combine chocolate chips and heavy cream in a 2 cup measuring cup. (Make sure it's DRY, as water will make the chocolate seize and it will be unusable.)
2. Microwave for 1 minute; stir. Microwave/stir every 30 seconds until melted.
3. Pour over caramel. Top with chopped pecans.
4. Return to the refrigerator and let it cool for 2 hours, or until set.
5. To serve, remove from refrigerator for 10 minutes. Pop the bottom out of the pan and place on serving platter and serve.
6. Top with fresh whipped cream, if desired.
