18 March, 2016

Chocolate caramel and pecan tart

Whenever I have leftover shortbread, I make tartlets out of it and freeze them for later. They freeze well in their foil mould and comes so handy when you need a quick dessert. It is a matter of throwing a few in the oven straight out of freezer and there you have it! Nice crumbly tart cases to fill with whatever filling you have at hand.

Chocolate caramel and pecan tart

They can be filled with custard and decorated with berries as a quick snack for the tea table. Fill them with lemon curd for a delicious dessert at the end of a comforting dinner. Possibilities are endless.

Chocolate caramel and pecan tart

With this recipe I’m filling them with caramel pecan and leftover chocolate ganache that I wanted to use up. I always have things left after recipes and I never throw them away. There are million ways to use up leftover ingredients and it is a good chance to experiment and be creative. Often I find new infusions while trying to be creative.

Chocolate caramel and pecan tart

I’m using some canned caramel sauce here but you can make your own caramel sauce which is not very difficult. Caramel and nuts is one of my favourite combinations. So I’m using dome roasted and chopped pecans. This tart can be filled solely with chocolate ganache and it would still be so delicious. But I feel like having some texture would make it interesting. And to get that caramel taste when you bite in to the tartlet is quite surprising.

Chocolate caramel and pecan tart

This is ideal to be served with coffee or tea. I guess it can be turned in to a dessert if you serve it with a dollop of whipped cream or a scoop of vanilla ice cream and some fresh berries.

Chocolate caramel and pecan tart
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Few short bread tart shells
  2. Cup of chocolate ganache melted
  3. Handful of pecan
  4. Half a cup of caramel sauce
Instructions
  1. Preheat oven to 180 °C.
  2. Bake the shortbread shells for about 25 minutes
  3. Let the shells cool on wire rack.
  4. Toast the pecans lightly and chop roughly.
  5. Mix with the caramel sauce and fill baked shells just over halfway mark.
  6. (Leave 3-4 mm for the chocolate)
  7. Bake the filled cases until the caramel is set.
  8. Let cool completely.
  9. Pure the ganache to cover the caramel filling and refrigerate to set.
  10. Decorate with some chopped pecan, sea salt and a cocoa dusting.
Notes
  1. Store at room temperature for up to two days in an air tight container or refrigerate in a sealed container for up to a week.
Voddy's Kitchen http://voddyskitchen.com.au/

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