|I made 2 of these to serve at tomorrow's dinner. I also made tiramisu and will post that recipe at some point but it is much more complicated than these. These are very easy to make.|
For the crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup firmly packed light brown sugar
- 1/4 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup finely chopped pecans
- 1/4 teaspoon salt
- 2 to 3 teaspoons water
For the caramel filling:
- 11 ounces soft caramels (about 40 caramels)
- 1/3 cup heavy cream
For the chocolate ganache:
- 8 ounces bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup chopped pecans, for garnish
To make the crust:
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour, pecans, and salt, mixing just until combined. The dough will be crumbly but should hold together when pinched. If it doesn’t, add water a little bit at a time until it holds together.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.* Refrigerate for 30 minutes.
- Preheat oven to 350°F. Bake the crust for 15 to 18 minutes, or until golden brown. Set aside to cool.
To make the caramel filling:
- Place the caramels and cream in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture is smooth.**
- Pour on top of the cooled crust, spreading it evenly. Refrigerate while you make the ganache.
To make the chocolate ganache:
- Place the chopped chocolate in a heatproof bowl. Set aside.
- Place the cream in a small saucepan. Cook over medium heat until it comes to a boil. Pour the cream over the chocolate, and let it sit for 5 minutes. Then stir the mixture until it is smooth.
- Spread the ganache evenly over the chilled caramel layer. Sprinkle the top with pecans. Refrigerate about 2 hours before serving.