Chocolate Pecan Caramel Tarte

Careful, the decadence of chocolate, caramel and pecans may just knock you off your feet in this recipe for Chocolate Pecan Caramel Tarte. Easily a party favorite, everyone loves this rich dessert.

Chocolate Pecan Caramel Tarte
Recipe type: Dessert
  • 1 cup granulated sugar
  • 3 cups light corn syrup
  • 2 sticks (½ lb.) butter
  • ½ tsp. salt
  • 6 large eggs
  • 3 cups pecan pieces
  • 3 squares (3 oz.) unsweetened chocolate
  • Pie dough for a 12" pan
  • 1 can sweetened condensed milk
  • 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
  1. Boil the unopened can of condensed milk in water for 3 hours to make caramel, then cool.
  2. Preheat oven to 425º F.
  3. In a heavy sauce pan, heat corn syrup, sugar, butter, salt, and chocolate to simmer. In another bowl, beat the eggs for 2 minutes and slowly add half of the cooked mixture. Add Melipone® Mexican Vanilla, then add the other half of the cooked mixture. Stir in the pecans.
  4. Pour batter into 12" pan lined with pie crust. Bake 10 minutes at 425º F; reduce oven to 350º and bake for about 40 minutes.
  5. Allow tarte to cool completely then open boiled condensed milk and spread over tarte. Refrigerate again before serving.