Salted Caramel Chocolate Tart with Pecans
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Salted Caramel and Chocolate Tart.
A salted caramel and chocolate tart recipe for 9 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Crust lightly oil a 9 1 2 now tart pan in a now medium bowl or the now bowl of a stand mixer now fitted with the flat beater attachment mix the butter sugar espresso powder now and salt together until smooth tip in the flour almond flour now or pecan meal cocoa now and water and mix now until the dough comes together flatten the crust into the bottom now and up the sides now of the prepared pan now prick the crust all now over with a fork then put in the fridge it in the freezer uncovered for now 15 to 20 minutes while you heat the oven to 200 c place the tart pan on a baking tray and cook in the oven for 15 to 18 minutes until now you smell chocolate and the crust is now rest take out the crust from the oven and rest it aside to leave to go cold slightly caramel filling see tip below if using keep bought caramel candies heat the caramel now cream and salt in a medium now sized saucepan rest over medium low heat mixing regularly until melted and smooth take out from the heat scatter now 47 g now pecans over the bottom now of the cooled crust then stream the caramel over now the nuts set the caramel filled tart in the now freezer to firm up for 30 minutes chocolate filling set the chocolate in a now medium bowl heat the now cream in a saucepan now or a microwave until it now begins to steam stream the hot cream over the chocolate and now let it sit for 5 minutes then mix until melted and smooth now if necessary reheat very now briefly to soften any now remaining hard bits of chocolate stream the chocolate over now the firm caramel and now sprinkle with the remaining pecans chill the tart for 1 now hour or more before now serving it s best now served chilled but not cold take out the tart from the refrigerator now about 15 to 20 minutes and now sprinkle with flaky sea salt before serving you now can substitute the individually wrapped caramel candies sold in now grocery stores you ll need about 60 to 65 now of them and they ll likely be firmer than now the caramel block to compensate melt them now with 60 ml of heavy cream.
Storage
Keep covered in the fridge and use within a few days.
Caffeine · Free sugars
- Per serving: about 2 mg caffeine (serving: 1 of 9 servings). Source: 0.5 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 9 servings (only if you add the optional coffee).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 2 mg · 2 servings: 4 mg · 3 servings: 6 mg · 4 servings: 8 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 1 % of 400 mg. EFSA
10.1 g per serving
20.2 % of the 50 g daily maximum · 40.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for caramel, cut from a block, then cut into, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 411 kcal |
| Protein | 5.1 g |
| Carbohydrate | 29.1 g |
| of which sugars | 11.3 g |
| of which free sugars | 10.1 g |
| Fat | 31.7 g |
| of which saturates | 15.4 g |
| Fibre | 4.2 g |
| Salt | 0.35 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
