Caramel, pecan and chocolate tart

I let you imagine a shortbread and crunchy biscuit covered with a thick layer of melting caramel and pecan nuts, and topped with a delicious chocolate mousse…

Admit that the mere mention of this pie already whets your appetite.

Some may say that it will be difficult to achieve. I assure you, it is not! I thought this pie to be as accessible as possible. There is no pie crust to darken and therefore no risk of it collapsing during cooking. This is a tasty shortbread cookie. Caramel is also extremely easy to make. I would even say it unmissable. As for the foam, it too is really very simple. Just take the precaution of mounting it when it is very cold. After that, it’s just editing and decoration.

This pie is really simple to prepare, but it is delicious nonetheless.
Nicely decorated, it will be perfect to complete a festive meal and change from the traditional yule log.

Caramel, pecan and chocolate tart:


120g sugar
70 g of cream
1 knob of butter

Heat the cream.

Line a saucepan with 1/3 of the sugar.
Let melt over low heat.
When the sugar melts in one place, add sugar.
Do this until you have none left. Do not stir with a spoon.

When the caramel has a nice color, slowly add the cream.
Leave to cook for a few more seconds without stirring.

Off the heat, stir and add the butter.

Let cool completely at room temperature.

Chocolate whipped ganache:

70g dark chocolate (Guayaquil 64%)
80 + 150 g full cream

Melt the chocolate and 80 g of cream in the microwave, in 30 second increments.
Mix well.
Add the remaining cold cream. To mix together.
Refrigerate for at least 2 hours.


200g flour
125g butter
50g icing sugar
1 pinch of fleur de sel

Preheat the oven to 170°C.

Put the flour, sugar and salt in a bowl.
Add the butter in pieces and mix with your fingertips. It is necessary to mix the whole, without overworking the dough.
Form a ball and place it between two baking sheets.

Roll out the dough so that you can cut out a 20cm square using a frame.

Leave the dough in the frame and bake for about 20 to 25 minutes.

Let cool completely.


100g pecan nuts

Cover the biscuit with caramel. If necessary, place it in the fridge for a while to solidify it.

Place the roasted pecans on top for about 10 minutes at 170°C. Enjoying cooking shortbread.

Whip the ganache into a stiff whipped cream and place it in a piping bag fitted with a fluted nozzle.
Pipe the ganache over the caramel.

Decorate as you wish.
I used a few pan-fried caramelized pecans with a spoonful of icing sugar and tempered chocolate decorations. The recipe for tempered chocolate is here. I simply spread a thin layer on a sheet of rhodoïd then cut with a special spatula which makes pretty strips.
It is then enough to let it freeze with a beautiful shape.
The gold leaf brings a more festive touch.

Keep the pie cold and enjoy it preferably the same day. The foam tends to become dull after a long time in the fridge.

To finish: this pie is also delicious with peanuts. You can even choose them salted.

It is also possible to do it in a circle.

It’s still a rich pie. We will therefore cut 8 generous parts in it or 10 more reasonable.

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