Ingredients
Equipment
Method
- Combine flour, salt, and sugar in a mixing bowl. Add butter and rub it into the flour with your fingers until the mixture is crumbly. Alternatively, pulse ingredients in a food processor until just combined.
- Add ice water to the pastry mixture and mix until it just comes together into a dough. Avoid overmixing. If the dough is too dry, add a little more water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Melt sugar in a saucepan over medium heat, stirring constantly, until it turns golden brown. Be careful not to burn it.
- Add butter to the melted sugar and stir until melted. If the mixture separates, remove from heat and whisk until it comes back together.
- Whisk in the cream. The caramel may seize up initially, but continue stirring until smooth.
- Stir in salt and vanilla extract (if using) to flavor the caramel. Adjust seasoning to your preference.
- Preheat your oven to 375°F (190°C).
- Roll out the pastry and line a 5-inch tart ring or tin. Press the pastry into the corners, ensuring it reaches the edges without stretching. Prick the base of the pastry with a fork several times.
- Place the pastry-lined ring in the freezer for 5 minutes. Then, line the pastry with tin foil or parchment paper and fill with pie weights, dried beans, or rice.
- Bake for 15 minutes. Remove the weights and paper, then bake for another 5 minutes, or until the pastry base is light golden brown.
- Toast the pecans in a dry pan over medium heat for 5-10 minutes, stirring occasionally, until fragrant and lightly toasted.
- Chop the dark chocolate and place it in a heatproof bowl.
- Microwave the cream until simmering, then pour it over the chopped chocolate. Cover the bowl and let it sit for 5 minutes.
- Pour the caramel into the baked tart shell. If needed, gently rewarm the caramel to make it pourable. Sprinkle the toasted pecans over the caramel.
- Stir the chocolate and cream mixture until smooth. Pour the ganache over the pecans and smooth the top with a spoon if desired. Refrigerate the tart for 15 minutes, or until the ganache is set.
Notes
This tart can be made ahead of time. The components can be prepared separately and assembled before chilling.