Pecan chocolate-caramel tart is a pâte sucrée crust (shortbread cookie crust) filled with pecans enrobed in a homemade chocolate-caramel sauce. It’s kinda like a premium candy bar with the chocolate-caramel coated pecans set in the buttery, sweet shortbread crust — which is to say perfect! The crisp texture and buttery flavor goes perfectly with the rich, dark nutty filling. You can interchange the nuts or use a combination of nuts and Christmas hazelnuts would be perfect. We like to serve it with a Bourbon whipped cream but you could serve it with Vanilla whipped cream.
- 3 cups pecan or hazelnuts or macadamias or almonds or mixed nuts or nut of your choice
- 1½ cups chocolate-caramel sauce, linked here https://wp.me/paOWbs-db
- 1 x 10 inch Pâte Sucrée crust baked and cooled, linked here https://wp.me/paOWbs-dp
- Preheat the oven to 350℉ (175℃)
- Spread the nuts on a baking sheet, one variety at a time. Toast the nuts in the oven for 6-10 minutes, or until fragrant. Each nut variety should be toasted separately since it’ll toast at different rates. If mixing various nuts toss the toasted nuts together in a mixing bowl and set aside.
- Warm the Chocolate-Caramel Sauce in a saucepan over low heat stirring consistently. Pour over the nuts, tossing with wooden spoon or rubber spatula to coat evenly.
- Mound the chocolate-caramel coated nut mixture into the baked tart shell(s). Refrigerate for 15-20 minutes or until the caramel is set before cutting. The tart can be stored at room temperature for 3 days or up to 1 week if refrigerated.