Postres
Tarta de chocolate, caramelo y nueces pecanas
🧺 Ingredientes
Las cantidades se recalculan solas. La receta está escrita para 1.
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
- 6 Tablespoons (45g) confectioners’ sugar
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, at room temperature and cut into 8 pieces
- 1 large egg, cold
- 1 and 3/4 cups (200g) pecan halves (I recommend raw, unsalted)
- 3/4 cup (150g) packed light or dark brown sugar (I prefer dark)
- 1/3 cup (113g) light corn syrup
- 1/3 cup (80g/ml) heavy cream, at room temperature
- 3 Tablespoons (42g) unsalted butter, at room temperature and cut into 3 pieces
- 1/4 teaspoon salt
- 4 ounces (113g) semi-sweet or bittersweet chocolate, finely chopped
- 1 and 1/2 teaspoons pure vanilla extract
- 1 Tablespoon bourbon (optional)
- flaky sea salt, for topping
- optional for topping: homemade whipped cream
👩🍳 Paso a paso
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Lightly grease a 9-inch tart pan with a removable base with nonstick spray.
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In a food processor, combine the flour, confectioners’ sugar, cocoa powder, and salt and pulse or process on low speed to combine. Add the butter, 1 Tablespoon at a time, pulsing a few times after each addition. Add the egg and pulse until the dough comes together in a clump. The dough should be soft and a little sticky. Transfer to a lightly floured surface and press into a 1-inch-thick disc. Place the dough in the prepared pan and use your hands to press it evenly into the pan and up the sides. It may seem like you don’t have enough dough at first, but keep pressing. Use the bottom of a metal measuring cup to press the edges squarely. Flatten the top edge so it’s uniform with the rim of the pan or use a paring knife to trim. Save the scraps to patch up any thin-looking areas. Prick the bottom of the crust all over with a fork.
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Cover and freeze the shaped crust for at least 30 minutes or up to 1 day.
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Preheat the oven to 350°F (177°C). Remove the crust from the freezer and place the tart pan on a large baking sheet for easy handling.
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Bake the crust for 25 minutes, or until it appears set. Place on a cooling rack to cool completely.
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Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecan halves on the prepared baking sheet in a single layer and bake for 8–10 minutes or until fragrant and lightly browned. Let cool slightly, then roughly chop and set aside for step 8.
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In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a gentle boil, whisking until smooth. Simmer, stirring frequently, until the sugar has dissolved and the mixture has slightly thickened, about 3 minutes. If using an instant-read thermometer, look for a temperature of about 226°F (108°C). Remove from heat.
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Add the chopped chocolate and let sit for 2 minutes. After 2 minutes, add the vanilla and bourbon (if using) and whisk until completely smooth. Fold in 1 and 1/2 cups (about 170g) of the toasted pecans. It’s ok if they are still a bit warm. Reserve the remaining 1/4 cup pecans for topping.
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Pour the filling into the crust and smooth the top. Sprinkle the remaining toasted pecans on top of the filled tart; lightly press them down so they stick. Sprinkle flaky sea salt over the top. Refrigerate for at least 6 hours, or up to 2 days. After about an hour of refrigerating, loosely cover the tart.
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Before serving, carefully remove the outer rim of the pan. Serve the tart cold with whipped cream, if desired. Store covered tightly in the refrigerator for up to 5 days.
Esta tarta combina base de chocolate, relleno de caramelo y nueces pecanas tostadas en un postre que se prepara con anticipación.
Por qué importa
- Puedes prepararla con uno o dos días de anticipación, lo que te ahorra tiempo el día del evento o reunión familiar.
- La combinación de texturas crujientes y cremosas con sal marina en la superficie crea un equilibrio perfecto para los amantes del chocolate.
Contexto
Ingredientes para la base de chocolate: 1 y 1/2 tazas de harina para todo uso, 1/3 taza de azúcar, 1/4 taza de cacao en polvo, 1/2 cucharadita de sal, 10 cucharadas de mantequilla fría en cubos, 1 yema de huevo, 2-3 cucharadas de agua helada. Para el relleno: 1 taza de azúcar morena, 1/2 taza de mantequilla, 1/2 taza de crema espesa, 1/4 taza de cacao en polvo, 1 cucharadita de extracto de vainilla, 1 y 1/2 tazas de nueces pecanas tostadas picadas, sal marina en escamas para decorar. Preparación: mezcla harina, azúcar, cacao y sal; incorpora la mantequilla hasta formar migas, agrega yema y agua, forma disco, refrigera 1 hora. Extiende la masa en molde para tarta de 9 pulgadas, hornea a 350°F por 15-18 minutos. Para el relleno, cocina azúcar morena, mantequilla y crema en una olla a fuego medio hasta que hierva; agrega cacao y vainilla, incorpora las pecanas. Vierte sobre la base horneada, refrigera mínimo 4 horas. Espolvorea sal marina antes de servir. Rinde 8-10 porciones.
Lo que sigue
Refrigera al menos 4 horas antes de servir para que el caramelo asiente bien.
Tazas → gramos
Equivalencias de cocina, redondeadas. Para repostería fina, pesá.
El vino sin complicarte
Espumoso dulce, bien frío
Con un postre, el vino tiene que ser al menos tan dulce como el plato. Si es más seco, al lado del azúcar sale agrio y parece un vino malo sin serlo. Servilo a 6 grados.
Sin alcohol: un café negro sin azúcar también funciona, porque hace el trabajo contrario y corta el dulce en vez de seguirlo.
Recomendación editorial, sin marcas ni puntuaciones. Consumo responsable. Prohibida la venta de alcohol a menores de edad.
Basada en Sally's Baking Addiction, con receta y texto propios.
