Katiecooks
New member
Ingredients:
1 portion (any recipe) basic shortbread dough
1/4 C rolled oats
1/4 C ground pecans
Filling:
3/4 C plus 1/4 C (honest, that's what it says) Simple Chocolate Ganache
35 individually wrapped caramel candies, unwrapped
1/3 C heavy cream
1 C roughly chopped pecans
Directions:
Preheat over to 350 degrees. Combine shortbread dough with oats and ground pecans. Gather dough into a ball and press evenly into a 9 1/2-inch tart pan with removable bottom. The crust should be about 1/8-inch thick on the bottom and slightly thicker on the sides. Bake crust 12 minutes, until golden brown. Remove from oven and cool. Warm ganache over low heat or in microwave until loose and liquid. Spread 3/4 C ganache over bottom of tart. Refridgerate for 15 minutes. Meanwhile, melt caramel with cream over medium-low heat, paying close attention so it doesn't burn. Stir in the pecans. Remove chilled tart from the fridge and pour caramel mixture over the entire chocolate layer. The caramel should spread evenly over the ganache. If necessary, even out the caramel very gently with rubber spatula. Return tart to fridge for 10 minutes.
Pour remaining 1/4 C ganache into a pastry bag or plastic sandwich bag with a small corner cut off. Squeeze out ganache in parallel stripes over the caramel layer. Run a knife through the chocolate in perpendicular or diagonal lines to create decorative pattern. Serve at room temperature. This is a chewy and delicious treat!
1 portion (any recipe) basic shortbread dough
1/4 C rolled oats
1/4 C ground pecans
Filling:
3/4 C plus 1/4 C (honest, that's what it says) Simple Chocolate Ganache
35 individually wrapped caramel candies, unwrapped
1/3 C heavy cream
1 C roughly chopped pecans
Directions:
Preheat over to 350 degrees. Combine shortbread dough with oats and ground pecans. Gather dough into a ball and press evenly into a 9 1/2-inch tart pan with removable bottom. The crust should be about 1/8-inch thick on the bottom and slightly thicker on the sides. Bake crust 12 minutes, until golden brown. Remove from oven and cool. Warm ganache over low heat or in microwave until loose and liquid. Spread 3/4 C ganache over bottom of tart. Refridgerate for 15 minutes. Meanwhile, melt caramel with cream over medium-low heat, paying close attention so it doesn't burn. Stir in the pecans. Remove chilled tart from the fridge and pour caramel mixture over the entire chocolate layer. The caramel should spread evenly over the ganache. If necessary, even out the caramel very gently with rubber spatula. Return tart to fridge for 10 minutes.
Pour remaining 1/4 C ganache into a pastry bag or plastic sandwich bag with a small corner cut off. Squeeze out ganache in parallel stripes over the caramel layer. Run a knife through the chocolate in perpendicular or diagonal lines to create decorative pattern. Serve at room temperature. This is a chewy and delicious treat!