Ingredients
Chocolate Pate Sucree
1 cup chopped pecans
1 cup sugar
1/4 teaspoon salt
1/4 cup water
1 1/2 cups heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Cocoa, for dusting (optional)
Caramel-Dipped Pecans (optional)
Preparation
Preheat oven to 350 degrees. Roll chocolate pate sucree 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock bottom of tart with a fork. Refrigerate the shell for 30 minutes.
Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
Line tart shell with parchment paper, pressing into edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove paper and beans, and continue baking until crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.
Make the caramel by placing the sugar, salt, and water in a small saucepan. Bring mixture to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling pan (do not stir), until the caramel is a rich amber color. Remove from heat, and add 1/2 cup cream, butter, and vanilla; stir until smooth. Pour mixture into chocolate tart shell.
Sprinkle the toasted pecans over the caramel, and place in the refrigerator while melting the chocolate.
Place chocolate in a medium heat-proof bowl. Bring remaining cup of cream to a boil in a small saucepan; pour over the chocolate. Let sit for 5 minutes; stir until completely smooth. Pour over caramel and nuts; return tart to refrigerator to chill for at least 1 hour.
To serve, dust the top of the tart with cocoa powder, if desired. Garnish with caramel-dipped pecans, if desired.
