Ingredients

For the Crust:

• 7 oz (200g) digestive biscuits or graham crackers
• 1/3 cup (80g) butter, melted
• 1/2 tsp (2g) cinnamon

For the Pecan Caramel Filling:

• 1/2 cup (100g) sugar (for caramel)
• 2 tbsp (30ml) water
• 1 cup (100g) pecans, toasted, cut into smaller pieces
• 3.5 oz (100g) unsalted butter
• 3 egg yolks
• 1/3 cup (70g) sugar (for mixing with egg yolks)
• 1 tsp (5g) vanilla extract
• 1/2 tsp (3g) salt

For the Chocolate Ganache:

• 3.5 oz (100g) whipping cream
• 3.5 oz (100g) semisweet chocolate, cut into small pieces

For the Meringue Topping:

• 3 egg whites, at room temperature
• 2/3 cup (135g) granulated sugar
• 1/4 tsp (1g) cream of tartar
• 1/4 tsp (1g) salt
• 1 tsp (5g) vanilla extract

Steps to Make the Pecan Caramel Tart

Step 1: Prepare the Crust

1. Crush the Biscuits: Start by placing the digestive biscuits or graham crackers in a food processor. Pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin until fine.
2. Mix with Butter and Cinnamon: Transfer the crumbs to a large mixing bowl. Add melted butter and cinnamon. Stir until the mixture resembles wet sand and sticks together when pressed.
3. Form the Crust: Press the mixture into the bottom of a tart pan (9-inch size works best) with a removable bottom. Use the back of a spoon to compact it firmly into the base and slightly up the sides.
4. Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes or until it becomes golden and firm. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Pecan Caramel Filling

1. Make the Caramel: In a medium saucepan, combine 1/2 cup of sugar with 2 tablespoons of water over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to bubble. Let it cook undisturbed for 4-5 minutes until it turns a rich amber color. Carefully swirl the pan (do not stir) to ensure even cooking. Be cautious as the caramel is very hot.
2. Add Butter and Pecans: Once the caramel is ready, add 100g of unsalted butter and stir until the butter is fully melted and the mixture is smooth. Add the toasted pecans, stir them in, and remove the pan from heat.
3. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, 1/3 cup of sugar, vanilla extract, and salt. Slowly pour the caramel mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
4. Cook the Filling: Pour the entire mixture back into the saucepan and return it to medium-low heat. Cook for 5-6 minutes, stirring constantly until it thickens and coats the back of a spoon. Remove from the heat and set aside to cool slightly before pouring it into the prepared crust.

Step 3: Prepare the Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the whipping cream over medium heat until it just starts to simmer (do not let it boil).
2. Melt the Chocolate: Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate, and let it sit for 2 minutes. Afterward, stir gently until the chocolate is completely melted and the mixture is smooth.
3. Pour Over the Filling: Once the pecan caramel filling has cooled to room temperature, pour the ganache over the top, spreading it evenly with a spatula.

Step 4: Make the Meringue Topping

1. Whisk the Egg Whites: In a clean bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
2. Add Sugar: Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
3. Add Vanilla: Stir in the vanilla extract.

Step 5: Assemble the Tart

1. Top with Meringue: Spoon the meringue over the chocolate ganache, spreading it out to cover the entire surface. Use the back of a spoon to create soft peaks on the surface.
2. Bake the Tart: Preheat the oven to 350°F (175°C) and bake the tart for 8-10 minutes or until the meringue is golden brown. Keep a close eye on it as it can brown quickly.
3. Cool: Allow the tart to cool completely before removing it from the tart pan. This helps set the filling and ensures that the meringue stays intact.

Step 6: Serve

1. Serve and Enjoy: Once the tart has cooled, dust the top with powdered sugar if desired and serve with additional whipped cream or cinnamon sticks for decoration. Enjoy the layers of sweetness, nuttiness, and rich texture.

Prep Time: 45 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 10 servings

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 26g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 2g
• Sugars: 22g

FAQs:

Can I make this tart ahead of time?

Yes, you can make the crust and the caramel filling in advance, storing them separately in the refrigerator. Assemble and bake the tart when you’re ready to serve.

Can I use a different nut?

Absolutely! While pecans add a lovely richness, you can substitute them with walnuts or almonds if you prefer. Just make sure they’re toasted for the best flavor.

How do I store the tart?

Store the tart in the refrigerator in an airtight container for up to 3 days. The meringue topping may soften over time, but the flavors will still be delicious.

Can I freeze the tart?

Yes, you can freeze the tart without the meringue topping. Wrap the tart tightly in plastic wrap and foil before freezing for up to 2 months. When ready to serve, thaw it in the fridge overnight and top with fresh meringue before baking.

Tips for Making the Perfect Pecan Caramel Tart:

1. Toast the Pecans: To enhance the flavor of your pecans, be sure to toast them lightly in a dry pan over medium heat for a few minutes until fragrant. This step brings out the nuttiness and makes them a standout in the caramel filling.
2. Use Room Temperature Ingredients: Ensure that your butter, eggs, and cream are at room temperature. This will help everything combine more smoothly and prevent separation.
3. Don’t Rush the Caramel: Caramel can be tricky to get just right. Be patient as it turns golden and avoid stirring once the sugar starts to dissolve, as this can cause it to seize up.

Conclusion:

This Pecan Caramel Tart with Chocolate Ganache and Meringue Topping is a perfect dessert for any occasion. With its harmonious blend of rich caramel, crunchy pecans, smooth chocolate, and airy meringue, it’s a treat that offers layers of flavor and texture in every bite. Whether you’re celebrating a special occasion or simply treating yourself to something indulgent, this tart will surely become a favorite. With a little effort and some love, you can create a dessert that not only looks stunning but also tastes out of this world. Let it be a reminder that desserts, when made with care and attention to detail, can be the highlight of any meal.