Salted Caramel Chocolate Pecan Tart (14)

A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.

Salted Caramel Chocolate Pecan Tart (14)
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Salted Caramel Chocolate Pecan Tart (14)
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Ingredients
Servings:
Instructions
  1. Heat the oven to 180C (160C fan)/gas 4, and have ready a 25cm fluted, loose-bottomed tart tin. On a floured surface, roll out the pastry to just bigger than the tin, carefully wrap it around the rolling pin and lower it over the tin, gently pressing the pastry into the sides, so it takes on the shape of the tin.
  2. Prick a few times with a fork, then put in the fridge for 30 minutes, or longer if you have time. This will help it to stop shrinking when you bake it.
  3. Meanwhile, put the pecans on a tray and roast in the oven for 10 minutes, shaking once halfway – you want them to be nice and darkened. Leave to cool, then roughly chop.
  4. Remove the chilled pastry and cover with a sheet of baking paper, fill with baking beans (or uncooked rice/lentils) and bake in the hot oven for 15 minutes.
  5. Remove from the oven, carefully lift off the paper and beans, then return to the oven for a further 20-25 minutes, until crisp and evenly golden. Leave to cool, then trim the edges.
  6. While the pastry is cooking, put the sugar, maple syrup and two tablespoons of cold water into a large pan and put on a medium heat.
  7. Once the sugar begins to melt, move the pan in a circular motion to combine – do not use a spoon to stir, or it will crystallise and be grainy. Heat for eight to 10 minutes, until it becomes more golden in colour. Take off the heat and whisk in the double cream and butter.
  8. Put the pan back on the heat and bring to a boil, whisking, for another five minutes, until thickened, then stir in the chocolate and pecans.
  9. Carefully pour into the tart case and refrigerate for at least two hours, and preferably overnight. To finish, sprinkle with a little sea salt.
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