Chocolate Pecan Caramel Tart

Ingredients List

Instructions

Preheat oven to 425°F. Line a 10-inch tart pan with removable bottom or 9-inch pie pan with pastry. Press in bottom and up sides of pan and trim edges if necessary. Generously prick crust with fork. Bake 14-16 minutes or until light golden brown. Cool completely.

In medium heavy saucepan, combine 1/2 cup heavy cream and caramels; cook over low heat until caramels are melted and mixture is smooth, stirring frequently. Remove from heat. Set aside 10 pecan halves for garnish and add the remaining pecans to the caramel mixture; stir until well coated. Spread evenly over cooled, baked crust. Refrigerate 30 minutes until set.

Place the chocolate in a medium bowl. In a small saucepan over low heat, stirring constantly, bring the cream and sugar to a gentle boil. Pour the cream mixture over the chocolate and let it stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the vanilla. Let cool slightly.

Spread half of the chocolate glaze in a thin layer over the tart. Refrigerate remaining chocolate glaze for 30 minutes or just until it thickens to a pudding-like consistency. Using an electric mixer, beat the chilled glaze for 30 seconds, just until lighter in color and texture. Scrape the whipped glaze into a pastry bag fitted with a star tip and pipe rosettes on the tart. Garnish with reserved pecan halves.

Makes 10 servings.