Recipe by The Peppermill

Chocolate Caramel Pecan Tart

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Chocolate Caramel Pecan Tart
Parve Parve
Easy Easy
16 Servings
Allergens

Contains

- Egg - Tree nuts - Gluten - Wheat
45 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Crusts

  • 16 ready-to-use 3-and-1/2-inch tart crusts

Filling

  • 4 ounces semisweet chocolate, chopped

  • 4 tablespoons (1/2 stick) margarine

  • 3 eggs

  • 3/4 cup Gefen Maple Syrup

  • 8 ounces parve caramel filling, plus more for drizzling

  • 2 cups whole honey-glazed pecans

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper or silicone mat.

2.

In a medium saucepan, over low heat, melt the chocolate with the margarine.

3.

In a small bowl, whisk together eggs and maple syrup. Add to the melted chocolate. Stir continuously until mixture is combined. Set aside.

4.

Position tarts on the prepared pan. Place caramel filling into a disposable piping bag. Pipe one to two tablespoons of caramel filling into each tart shell, spreading to the edges. Place seven to eight pecans over caramel. Using a measuring cup with a spout or a disposable piping bag, put two to three tablespoons of chocolate batter over the pecans, dividing among the tarts.

5.

Bake 25 minutes until just set. Filling should still be slightly wobbly. Remove from oven.

6.

Cool 15 minutes before drizzling or piping caramel garnish. Serve warm or at room temperature. Melt the bittersweet coating chocolate in microwave or double boiler. Stir to melt completely. Add espresso cream and stir to combine. Fill mold cavities with chocolate mixture.

7.

Place in freezer to set at least one hour. Gently remove from mold.

Notes:

Keep tarts refrigerated in a sealed container for up to 5 days; bring to room temperature briefly before serving. Tarts can be frozen without drizzled garnish for up to 3 months; thaw in the refrigerator before serving.

Recipe tags

caramel chocolate freezer friendly nuts pecans tart The Peppermill
Chocolate Caramel Pecan Tart

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