Chocolate Caramel Pecan Tart with Gluten Free Substitutions

Chocolate Caramel Pecan Tart with Gluten Free Substitutions

Ingredients

  • • 2 cups pecans
  • Basic Tart Dough (see below)
  • All-purpose flour (for surface) (GF use Domata)
  • 1¼ cups sugar
  • ¼ cup light corn syrup
  • ¼ cup heavy cream
  • 2 tablespoons bourbon (optional)
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon kosher salt
  • Flaky sea salt (such as Maldon)
  • Basic Tart Dough
  • INGREDIENTS
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour, plus more for surface (GF use Domata)
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend
  • special equipment
  • A 10”-diameter tart pan with removable bottom

Directions

  1. Basic Tart Dough instructions:
  2. Whisk sugar, salt, and 1 cup flour in a medium bowl.
  3. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining.
  4. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  5. Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay).
  6. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
  7. DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
  8. Pecan Tart instructions:
  9. Place a rack in middle of oven and preheat to 350°.
  10. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10–15 minutes (you want them well toasted). Let cool, then coarsely chop.
  11. Roll out dough on a lightly floured surface into a 13” round. Transfer to pan.
  12. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang.
  13. Fill with pie weights or dried beans.
  14. Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10–15 minutes.
  15. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10–15 minutes longer.
  16. Transfer pan to a wire rack and let crust cool.
  17. Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8–10 minutes.
  18. Remove from heat and, whisking, gradually add cream and bourbon, if using.
  19. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans.
  20. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.