Crust:
Pulse flour, sugar, cocoa and salt in a food processor. Add the butter and pulse until it resembles coarse meal. Add the egg yolks and vanilla, process until it just barely begins to hold together, no more than 30 minutes.
Turn dough out onto plastic wrap and form into a disk. Refrigerate 30 minutes or until ready to use.
Roll 1/8 thick and fit into a 10-inch fluted tart pan with removable bottom. Dock the bottom and refrigerate for 30 minutes.
Line tart crust with parchment and cover with pie weight chain. Bake at 350 degrees for 10 minutes, then remove weights and parchment and bake for 10 minutes longer. Cool completely on a wire rack.
Toast pecans for 10-15 minutes.
Caramel:
Place the sugar, water and salt in a small saucepan. Bring to a boil over medium high heat, but do not stir. Swirl instead to mix. Cook until the caramel is a honey color, be alert to the smell of burning sugar. Remove from heat, add the cream, butter and vanilla. Stir until smooth. Pour into the tart shell. Sprinkle with toasted pecans. Refrigerate.
Ganache:
Bring cream to a boil in the microwave. Add the chocolate and let sit five minutes. Stir until smooth. Pour carefully over caramel and nuts. Chill for at least 1 hour, but bring to room temperature before serving. Sprinkle top evenly with dark cocoa powder.
Serve with sweetened whipped cream and dark coffee.
Notes: Can be made a day or two ahead.
The caramel should ooze out of the tart when it is sliced.
I adapted this recipe for a larger pan and increased the amount of caramel layer. Might work well with other nuts as well.
Pulse flour, sugar, cocoa and salt in a food processor. Add the butter and pulse until it resembles coarse meal. Add the egg yolks and vanilla, process until it just barely begins to hold together, no more than 30 minutes.
Turn dough out onto plastic wrap and form into a disk. Refrigerate 30 minutes or until ready to use.
Roll 1/8 thick and fit into a 10-inch fluted tart pan with removable bottom. Dock the bottom and refrigerate for 30 minutes.
Line tart crust with parchment and cover with pie weight chain. Bake at 350 degrees for 10 minutes, then remove weights and parchment and bake for 10 minutes longer. Cool completely on a wire rack.
Toast pecans for 10-15 minutes.
Caramel:
Place the sugar, water and salt in a small saucepan. Bring to a boil over medium high heat, but do not stir. Swirl instead to mix. Cook until the caramel is a honey color, be alert to the smell of burning sugar. Remove from heat, add the cream, butter and vanilla. Stir until smooth. Pour into the tart shell. Sprinkle with toasted pecans. Refrigerate.
Ganache:
Bring cream to a boil in the microwave. Add the chocolate and let sit five minutes. Stir until smooth. Pour carefully over caramel and nuts. Chill for at least 1 hour, but bring to room temperature before serving. Sprinkle top evenly with dark cocoa powder.
Serve with sweetened whipped cream and dark coffee.
Notes: Can be made a day or two ahead.
The caramel should ooze out of the tart when it is sliced.
I adapted this recipe for a larger pan and increased the amount of caramel layer. Might work well with other nuts as well.
