I was leafing through Paul A Young‘s Adventures with Chocolate recipe book and decided I HAD to bake this dark chocolate sea-salted and pecan tart (recipe online here)! The photo was just too irresistible! I made this for a week day dinner party last week but it did require baking it over two days so I’d recommend considering it for a weekend dinner party. The pastry is easy to create and using a food processor makes it super easy. I used medium yolks. I left it in the fridge for over an hour then rolled it out and left about a couple of inches spare so that the pasty overhung my dish and then cut off a bit of the excess. Next up another rest in the fridge for 15mins. I actually think it might be worth resting it for half an hour as I found my pastry did shrink a bit in the oven.
I cooked the pastry at 160 degrees in a fan oven which was defo the right temperature for my oven atleast. I baked it for the full 20mins then another 8 mins and let it cool overnight. The next day I made the filling and popped it in the fridge before the dinner guests arrived. Now time to make the topping. Pour 100g of caster sugar in a small saucepan on a medium heat. Then don’t touch it. I know it sounds bonkers how can dry sugar turn liquid but it’s like magic! Keep that spoon far away from this sugar! Literally don’t touch it. Very slowly you’ll see the edges of the sugar start to liquefy and change colour. Give the pan a little shake to encourage the non-melted sugar to merge with the liquid bits. Very slowly you’ll start to get a nice golden brown caramel emerge. This Guardian article gives some nice tips on how to make different types of caramel.
Then pour it over halved pecans. It forms a lovely gooey caramel and quickly hardens. These are fab to sprinkle over the choc filling and it gives it a lovely crunch and texture and breaks up the monotony of the dark choc colour. Place on a big cake plate and watch your dinner guests’ eyes fill with glee! It serves 8 people as it’s very rich but boy was this a wonderful dessert!