Chocolate Pecan Caramel Tart
- prepared pastry for one-crust 9-inch pie
- 2 tablespoons Light Brown Sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 ½ cups pecan halves or pieces
- 1 ½ cups chocolate chips
- ½ cup water
- 1 ¼ cups Turbinado Sugar
- ¼ teaspoon cream of tartar
- 1 cup heavy cream
- 1 tablespoon butter
- ½ teaspoon vanilla
Preheat oven to 425°F.
Grease then 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 a fork.
Bake 14 to 16 minutes, or until light golden brown. Cool completely then line pastry with pecan halves.
In a medium saucepot over medium-high heat, whisk together water, sugar, and cream of tartar until syrup comes to a boil.
Insert a candy thermometer and boil, undisturbed, for about 10 minutes or until syrup reaches 310 F.
While the syrup is boiling, combine heavy cream with butter and vanilla and place aside.
Once syrup reaches 310 F., immediately whisk in cream mixture, return mixture to a boil then reduce heat to medium. Boil, undisturbed, 10-12 minutes or until caramel reaches 240°F on the candy thermometer.
Pour caramel evenly over the pecans. Refrigerate 10 minutes to set.
In a medium saucepan over medium heat, bring the heavy cream to a boil. Remove the pot from the heat. Add chopped chocolate, brown sugar, and vanilla and set aside. Let stand for 10 minutes then gently stir until smooth.
Spread at least half of the ganache over the pecan caramel layer. Pour remaining ganache into a mixing bowl and set that bowl in a bowl of ice. Using a hand mixer, beat for 30 seconds or just until whipped and lighter in color. Scrape the whipped ganache into a pastry bag fitted with a star tip and pipe rosettes on the tart.
Garnish with additional pecan pieces, if desired.
When beating the cooled ganache for decorating, beat only until the mixture thickens stiffens to a whipped cream consistency.