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.
Recipe by Ronald Reginald's at