Caramel-Swirled White Chocolate Tart
PREP TIME
15 min.
COOK TIME
15 min.
Serving Size
16 servings
The crunch of the pecan crust contrasts beautifully with the smooth richness of the chocolate and white chocolate layers.
Ingredients
CRUST
- 2-1/4 cup (560 mL) pecans
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (60 mL) all-purpose flour
- 1/3 cup (75 mL) butter, melted and cooled
FILLING
- 10 oz (300 g) white chocolate, finely chopped
- 4 oz (120 g) bittersweet chocolate, finely chopped
- 1 cup (250 mL) 35% whipping cream, divided
CARAMEL SWIRL
- 1/4 cup (60 mL) caramel or butterscotch sauce
Directions
Crust:
| 1. | Preheat your oven to 350°F (180°C). |
| 2. | In a bowl of a food processor, process together pecans, sugar and flour until nuts are finely ground. Pour in butter; process until thoroughly moistened. Pat nut mixture onto the bottom and sides of a 10-inch (25 cm) fluted round tart tin with removable bottom. Bake for 15 to 20 min or until the crust is lightly colored. Cool on rack. |
Filling:
| 1. | Place white and dark chocolate in separate bowls. Bring cream to a boil in a saucepan set over medium-high heat. Pour 2/3 cup (150 mL) of hot cream over white chocolate; pour the remaining cream over dark chocolate. Whisk white chocolate mixture until smooth and chocolate are melted. Repeat with dark chocolate. Let each cool for 10 min. |
| 2. | Pour the dark chocolate over the cooled crust, spreading evenly. Pour white chocolate over dark chocolate, tilting the pan to distribute evenly. |
Caramel Swirl:
| 1. | Drizzle caramel sauce over white chocolate in a decorative pattern. Refrigerate for at least 8 hours. Store in the refrigerator. |
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