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Ingredients
- Tart crust
- 1/2 cup (1 stick) butter
- 1/4 cup plus 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups flour
- one-fourth-inch thickness. Lay the dough in a 9-inch fluted tart pan and use your fingers to press it into the pan. Prick the bottom of the dough with a fork and chill for 20 minutes.
Method
- Caramel
- 3/4 cup water
- 1 1/4 cups sugar
- 1/4 teaspoon lemon juice
- 3/4 cup heavy cream
- 5 tablespoons butter, cut into small pieces and chilled
- 1. Combine the water, sugar and lemon juice in a high-sided small saucepan. Over medium high heat, cook until the mixture is amber, about 20 minutes, using a pastry brush to "wash" down the sides of the pot as the caramel cooks.
- 2. Remove from heat and slowly add the cream while whisking, taking care as the mixture may bubble up. Add the butter a few pieces at a time while whisking rapidly. Cool to room temperature before using. Caramel can be refrigerated for up to one month.
- Ganache and assembly
- 2/3cup heavy cream
- 6 ounces semisweet
- chocolate, finely chopped
- 1 tart shell, cooled
- 1 cup chopped pecans
- 1 cup caramel
- 1. Place the cream in a bowl and place the bowl over a pot of simmering water on medium-low heat. When the cream starts to simmer, stir in the chocolate until smooth and shiny. Set aside and allow to cool to room temperature. Ganache can be refrigerated for up to one month.
- 2. Spread the chopped pecans in the bottom of the tart shell. Spoon 1 cup of caramel over the pecans and spread to smooth. Bake the tart in a 350-degree oven for 5 minutes. Remove and cool.
- 3. When the tart has cooled, pour the chocolate ganache over the pecan-caramel mixture and spread to smooth. Refrigerate for at least 1 hour before serving.
- Each serving: 539 calories; 6 grams protein; 55 grams
- carbohydrates; 2 grams fiber; 35 grams fat; 18 grams saturated fat; 90 mg. cholesterol; 18 mg. sodium.
