CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

..TARTS >>>.. ..Apricot Tart.. ..Blackberry Fruit Tart.. ..Blueberry Lemon Curd Tart.. ..Caramelized Pecan & Dried Plum Tart.. ..Chocolate Caramel Pecan Tart.. ..Dried Plum & Walnut Caramel Tart.. ..Jersey Peach & Blueberry Tart.. ..Orange Berry Tart.. ..Pear & Blue Cheese Tart.. ..Ruby Red Tarts, Quantity Recipe.. ..Rustic Autumn Fruit Tart.. ..Strawberry Chocolate Tart.. ..Strawberry Tart.. ..Sweet Cherry Mini Tarts.. ..Sweet Potato Tart.. ..Sweet Ricotta Tart.. ..Sweet Tarts.. ..Upsidedown Caramelized Apple Tart.. ..Upside Down Raisin Apple Tart..

. Home . . RECIPES . . About & Contact . . Links .

 

CHOCOLATE CARAMEL PECAN TART

3/4 cup Brown sugar
1/2 cup Butter
1/2 cup Honey
2 tablespoons Sugar
1/2 cup Heavy cream
2 cups Pecans (toasted and chopped)
1 cup Dark chocolate chips
1 Pie crust (pre-baked in a pie pan or short tart pan)

 
Combine the first 4 ingredients in a heavy-bottom sauce pot and heat mixture until it reaches 240o F on a candy thermometer.

Remove from heat and stir in heavy cream, toasted pecans, and chocolate chips.

Fill baked pie shell and bake for 25-30 minutes in a 350 F oven.

Let cool completely before slicing.
 

Florida Dept of Agriculture and Consumer Services
 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com