Chocolate and Salted Caramel Tart with Pecans by Michel Roux Jr

Serves

6 – 8

Prep Time

60 mins

Cooking Time

90 mins

Ingredients

For the pastry

• 170g plain flour
• 15g cocoa powder
• 25g caster sugar
• 100g cubed butter
• 2 egg yolks

For the caramel filling

• 150ml double cream
• 40g unsalted butter
• 160g white sugar
• 90ml water
• ½ teaspoon of sea salt

For the chocolate ganache

• 160ml double cream
• 140g roughly chopped dark chocolate

To prepare the topping

• 150g pecan nuts halves
• 3 tbsp white sugar

Method

To make the pastry

• Preheat the oven to 180°C
• Pour the flour and cocoa powder into a large mixing bowl, add the sugar and the butter and rub all together with your fingertips (or pulse with an electric mixer) until it resembles fine crumbs. 
• Mix in the egg yolks to gradually create a ball; add a little cold water if needed.
• Lightly knead the pastry and roll out on a lightly floured surface.
• This pastry is delicate and tends to crumble; so carefully lift the pastry over a rolling pin and drape into a 24cm round tin and 2.5cm deep pressing into the corners.
• Trim the excess pastry with a knife before blind baking for 8 minutes.
• Then remove the baking beans and cook for a further 8 minutes until crisp.
• Set aside to cool down.

To make the salted caramel filling

• In a medium saucepan bring the sugar and water to the boil.
• After 5 minutes you should obtain a dark and golden syrup (the mixture must reach 170°C).
• Then remove the saucepan from the heat and slowly whisk in the cream and butter (careful, it will bubble up).
• Return the saucepan to low heat and cook, stirring constantly, for a further 5 minutes or until thickened.
• Finally mix in the salt and pour into the pastry shell.
• Refrigerate until set, at least 30 minutes.

To make the pecan topping

• In a small frying pan, toast the pecans for 2-3 minutes, stirring occasionally to prevent burning.
• Then quickly scatter the sugar into the pan, stirring the nuts as you drizzle.
• Mix continuously until the pecans are thoroughly coated in the caramel.
• Immediately remove from heat so they don’t burn.
• Once cooled you are ready to decorate.

To make the ganache

• Heat the cream in a small saucepan and gently bring to the boil.
• Quickly pour the liquid on top of the chopped chocolate and whisk continuously until all the chocolate has melted.
• Then pour the chocolate ganache evenly on top of the set caramel (use a small spatula if needed).
• Set once again in the fridge for 20 minutes before decorating with the sugared pecan nuts.