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Ingredients
- 1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Coarse sanding sugar
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 ounce dark chocolate, finely chopped
- 1/2 cup pecans, toasted and finely chopped
- Flaky sea salt, such as Maldon
- Unsweetened whipped cream, for serving
Details
Servings 1
Preparation time 35mins
Cooking time 170mins
Adapted from marthastewart.com
Preparation
Step 1
Step 1
Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8-inch-thick rectangle, about 10 by 15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
Step 2
Bake shell until puffed and golden brown, 20 to 25 minutes. Press down on bottom with an offset spatula to flatten (leave border puffy). Let cool completely on a wire rack.
Step 3
Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes. Remove from heat.
Step 4
Gradually add cream (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Pour filling into tart shell and spread to cover bottom. Sprinkle with pecans and salt. Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator up to 1 day.
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