No jokes.  Not here.  After all, in this house, we eat Quadruple-Bypass breakfasts with childlike abandon—bacon, bacon-fried rye toast ‘bakie toast,’ bacon-fried eggs, and bacon-fried tomatoes to add some vegetables and lighten-up the whole meal.  (The slimmer among us opt out for a Triple-Bypass—without the tomatoes—but Bypass is included in the official title.)  Another common breakfast would be the ‘Gut Bomb,’ a flaky toasted croissant sandwiching scrambled eggs and a nice helping of melted cheese.  So on breakfast standards alone, a giant candy bar is the logical dessert.  Which this tart essentially is.

Take the best qualities of a Snickers and Twix, and then upgrade to real chocolate and homemade caramel, a nutty and salty almond shortbread crust, all the while making a 10-inch diameter tart.  Even if you say nay to the actual candy, this tart will do you in.  A sliver, a slice, is not enough.

So, truthfully, if you dislike butter, sugar, and cream, then this is not the tart for you.  But, if, like a good person, you enjoy something delicious even if only once and a while, make a giant candy round.  It’s good for you, I promise.

Chocolate Caramel Pecan Tart

Adapted from epicurious.com

Crust

1 cup flour

6 oz. slivered almonds, toasted

½ cup (1 stick) unsalted butter, cold

¼ cup powdered sugar

½ teaspoon salt

1 egg, beaten

1.  Put flour and toasted almonds in a food processor, then grind until very fine.  Add the powdered sugar and salt, then combine.  Cube the butter into the almond mixture, then process just barely, while large chunks of butter still remain.  Add the beaten egg, then process until dough just barely hold together.  Turn out onto a kneading surface, floured, then shape into a disc.  Refrigerate for at least 1 hour.

Caramel Filling

1 ½ cups pecans, toasted and then chopped coarsely

2 cups white sugar

½ cup water

¼ cup light corn syrup

½ cup heavy whipping cream

½ cup (1 stick) unsalted butter

½ teaspoon pure vanilla extract

3 tablespoons sour cream or cream fraiche

1.  Stir sugar, water, and corn syrup together in a heavy-bottomed saucepan until combine.  Place over medium-high heat and bring to a boil without stirring, swirling the contents of the pan.  Let boil until mixture is a deep amber in color, but not burnt.  This takes about 15 minutes.  Remove from heat and being extremely careful, whisk in cream.  Mixture will bubble and steam.  I recommend wearing gloves.  Add the butter and stir until melted.  Add the sour cream and vanilla, whisking until combined.  Stir in the pecans and set caramel mixture aside.

Chocolate Glaze

8 oz. bittersweet chocolate chunks

¾ cup heavy whipping cream

1.  Bring cream to a boil, then pour over chocolate in a separate metal bowl.  Let stand five minutes, then whisk until smooth.  If ganache is lumpy, start and double boiler and whisk ganache until smooth.

To assemble:

1.  Preheat oven to 350 degrees.  Turn dough out onto a floured surface and roll until about ¼ of an inch in thickness.  Cut dough into manageable pieces, and press into a 10-inch diameter tart pan, working up the sides and smoothing the dough out.  (Like a puzzle.)  Bake tart shell for 25-30 minutes, or until golden brown.  Remove from heat and let cool.

2.  Pour caramel into tart shell and then refrigerate for 30 minutes, or until caramel is stiff.  Pour the glaze over the caramel, spreading to make even.  Refrigerate the tart for at least one hour before serving, and then store at room temperature.

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