Salted Chocolate Caramel Pecan Tart - Morton Salt
  • For Home
    • For Home
    • Culinary
    • Salt Water Pool
    • Snow & Ice Melt
    • Water Softening
  • For Business
    • For Business
    • Food Manufacturing
    • Food Service
    • Bulk Deicing
    • Pharmaceutical
    • General Industrial
    • Oil & Gas
    • Agricultural
  • Give A Meal Some Morton
  • Recipe Book
    • Recipe Book
    • Food Waste Free Recipes
    • Himalayan Pink Salt Recipes
    • Kosher Salt Recipes
    • Sea Salt Recipes
    • Tastemade Recipes
    • Party-Ready Recipes
  • Our History
  • About Us
  • Careers
  • Media Room
  • Faq / Contact Us
  • Where To Buy

Sea Salt Recipes

Salted Chocolate Caramel Pecan Tart

  • Dessert
  • Cooking Time: 35 minutes
  • Serves: 10-12
  • Difficulty: Medium
Salt is the star of this gorgeous tart, bursting with nutty pecans, rich chocolate and creamy salted caramel. Morton Fine Sea Salt’s texture ensures that your pie dough is balanced throughout. Use Morton’s Kosher Salt to add seasoning and texture to your chocolate filling. Always finish with a sprinkle of Morton Coarse Sea Salt to bring the most flavor out of your dish.

Ingredients

  • 1 1/4 cups flour
  • 1/2 teaspoon Morton Fine Sea Salt
  • 1 stick butter, cubed and chilled
  • 2 tablespoons ice water
  • 2 cups pecans, toasted and chopped
  • 1/4 cups sugar
  • 1/3 cup corn syrup
  • 1/3 cup heavy cream
  • 1 vanilla bean, scraped
  • 2 tablespoons bourbon
  • 1 1/2 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Morton Kosher Salt
  • 1 teaspoon Morton Coarse Sea Salt, for garnish

MORTON®
COARSE SEA SALT

  1. For the Crust:  In the bowl of a food processor fitted with the blade attachment, place flour and salt and pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary, then flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour.

  2. Preheat oven to 350 degrees Fahrenheit. Roll out the crust on a lightly floured surface to 1/4-inch thick and press into a 10-inch tart pan with a removable bottom. Use a fork to poke holes in the crust. Line tart crust with parchment paper and bake with dried beans or pie weights for 15 minutes. Remove weights and bake crust for 15 more minutes, until golden brown.

  3. For the filling:  In a medium saucepan over medium heat, add the sugar and corn syrup. Cook until the color of a dark copper penny. Remove from heat and stir in cream, vanilla bean and bourbon. Whisk in chocolate, butter and kosher salt, whisking until the mixture is homogenous. Stir in pecans, and pour the mixture into the baked tart shell. Sprinkle with coarse sea salt. Leave tart at room temperature for 1 to 2 hours before serving.

  • Contact
  • Where To Buy
  • Privacy Policy
  • Terms and Conditions
  • Purchase Order Terms
  • Code of Business Conduct
  • Supplier Code of Conduct
  • Compliance Hotline
  • Careers

Copyright © 1995-2021 Morton Salt, Inc. All rights reserved.

Site designed by Code and Theory

Test Your Water Hardness with a Free Test Strip

Did you know three out of four American households experience hard water? Morton will send you a water test strip to help you find out if you have hard water. Let’s begin!

* Required Fields
  • This field is for validation purposes and should be left unchanged.

MortonSalt.com uses cookies to provide you with a great user experience and track data to improve performance. By continuing to use this site you consent to the use of cookies in accordance with our Privacy Policy.