Thanksgiving is almost here and I never forget the chocolate lovers in the family. Pecan pie is a traditional favorite, but why not combine chocolate and pecans to a decadently creamy caramel sauce and please numerous palates? It will set your Thanksgiving dessert table afire.
On holidays, my family goes a little crazy when it comes to desserts. We prepare about half a pie per person – if you add it all up. I know that sort of sounds obnoxious, but baking desserts are our thing and there’s something wonderful about watching a person eat a treat that brings true joy to their eyes.
In this recipe, the crust is made with store bought chocolate wafers – so, no rolling dough or blind baking with pie weights, just mix the crust in the food processor and place it in a tart pan. The filling begins by preparing a homemade caramel sauce with chocolate and pecans folded into the mix. The elastically rich caramel is poured into the prepared crust and then a little chill needs to set in, inside the refrigerator. This tart is crunchy gooey good and it will definitely make your Thanksgiving even more delightful than the last one.
1 box chocolate wafers or dark chocolate cookies
1/3 cup sugar
1 1/2 sticks butter, melted
1 1/2 cups sugar
1/2 cup dark corn syrup
1/3 cup heavy cream
5 tablespoons butter
2 ounce semi-sweet chocolate
1 teaspoon salt
12 ounces pecans, toasted
1/2 teaspoon sea salt
whipped cream, optional
(Makes 1 Tart)
1. Preheat oven to 350 degrees. Place chocolate wafers in a food processor. Add melted butter and sugar to wafers and pulse until fine crumbs.
2. Add chocolate crumbs to a 9-inch removable bottom tart pan. Using a measuring cup, press crumbs up sides and bottom of pan evenly. Place tart pan on a sheet pan and put in oven to bake for 15 minutes. Remove tart from oven and let cool.
3. In a medium saucepan, add sugar, 1/3 cup water and corn syrup. Mix sugar mixture together and turn heat to medium-high and let sugar cook until light amber brown, about 5 minutes (do not stir while sugar is cooking). Turn off heat and add cream to caramel. The mixture may seize up slightly, but just keep stirring until smooth. Add butter, chocolate and salt to caramel, stir until smooth.
4. Pour toasted pecans into caramel and stir to combine – work quickly so caramel doesn’t cool too fast. Spread caramel mixture into cooled crust. Sprinkle tart with sea salt.
5. Refrigerate for at least 2 hours before serving. Remove tart from refrigerator 1 hour prior to slicing. Serve with whipped cream. Enjoy!