Chocolate Pecan Caramel Tart
- prepared pastry for one-crust 9-inch pie
- 1 1/2 cups heavy whipping cream, divided
- 36 caramels, unwrapped
- 2 1/2 cups pecan halves
- 9 ounces (9 squares) bittersweet chocolate, coarsely chopped
- 1/4 cup Domino® Granulated Sugar
- 1 teaspoon vanilla extract
Preheat oven to 425°F.
Line a 10-inch tart pan with removable bottom or 9-inch pie pan with pastry. Press pastry in bottom and up sides of pan; trim edges if necessary. Generously prick crust with fork.
Bake 14 to 16 minutes, or until light golden brown. Cool completely.
In medium heavy saucepan, combine 1/2 cup 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 remaining 1 cup cream and sugar to a gentle boil. Pour the cream mixture over the chocolate; 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.