Caramel tastes best when it is fresh and homemade. Combined with aromatic nuts and fine cocoa chocolate, our pecan caramel tart is a particularly indulgent experience.
Preparation time: approx. 120 minutes, including baking time
Baking utensils: 28 cm tart tin, baking peas
Ingredients Chocolate shortcrust pastry:
240 g butter
1tsp salt
180 g powdered sugar
70 g ground almonds
2 eggs
440 g flour
50 g fine cocoa powder
50 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'
Ingredients caramel and decoration:
250 g sugar
125 g cream
1pinch of salt
160 g butter
300 g pecan halves
Preparation of the chocolate shortcrust pastry:
- Knead the butter with the salt and powdered sugar using a hand mixer.
- Add the ground almonds and egg and continue to knead. Mix the fine cocoa powder with the flour and chocolate pearls and gradually stir in.
- Wrap the dough in cling film and chill for approx. 1 hour.
- Preheat the oven to 160°C.
- Now roll out the pastry and place in a greased tart tin, press down and cut off the overhanging edge. Place baking paper on top of the pastry and fill with the baking peas to prevent the pastry from rising during baking.
- Blind bake the shortcrust pastry for approx. 20 minutes.
Preparing the caramel:
- Melt half of the sugar in a saucepan. Then stir in the other half.
- Bring the cream and a pinch of salt to the boil in another pan and set aside.
- Once the sugar has caramelized to a brownish colour, carefully and slowly add the hot cream and stir in half of the butter.
- As soon as the butter has dissolved in the caramel, stir in the second half of the butter. Then leave the caramel to cool slightly.
- Roast the pecan halves on a baking tray at 160°C for approx. 12 minutes until golden brown. Then leave to cool slightly.
- Place the cooled pecan halves in the tart tin and spread the warm caramel over them.
