Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Chocolate Pecan and Caramel Tart

Recipe Name

Chocolate Pecan and Caramel Tart

 Submitted by CL
Recipe Description Bon Appetit/ February 2001
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 50 Cook Time (minutes) 0 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
7
biscuitsgraham crackers, low fat
2
tablespoonsgranulated sugar
6
tablespoonsunsalted butter, melted
2
ouncesbittersweet chocolate
1
1/2
cups, halvespecans
1/4
cup (8 fl oz)water
1
cupgranulated sugar
3/4
cup, fluid (yields 2 cups whipped)heavy cream
2
tablespoonsunsalted butter
6
ouncesbittersweet chocolate, chopped
1/4
cup, fluid (yields 2 cups whipped)heavy cream
1/2
cup, halvespecans
Steps
Sequence Step
1Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
2Stir 2 ounces bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
3Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes.
4Stir 6 ounces bittersweet chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.
5Read More http://www.epicurious.com/recipes/food/views/Chocolate-Pecan-and-Caramel-Tart-104732#ixzz1i80a2a6S






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com