Chocolate
Pecan Caramel Tarte
Café
Rani (Chef Gary Darling)
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
Boil
the unopened can of condensed milk in water
for 3 hours to make caramel, then cool. Preheat
oven to 425º F. 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. 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.
Allow tarte to cool completely then open boiled
condensed milk and spread over tarte. Refrigerate
again before serving.
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