Chocolate Caramel Pecan Tart | Recipes

Chocolate Caramel Pecan Tart

(3) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

This terrific tart is great for the sweet tooth in the family. It’s filled with chocolate, pecans and ooey gooey butterscotch.

Ingredients

Crust

3/4 cup 175 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL Robin Hood Oats
1/2 cup 125 mL sugar
6 tbsp 90 mL cocoa powder
1/2 cup 125 mL butter, cold
1 tsp 5 mL vanilla extract
1/4 cup 50 mL water

Filling

1 jar 250 mL/1 cup Smucker’s® Butterscotch Flavoured Topping
1 cup 250 mL chopped toasted pecans
1 cup 250 mL whipping cream
12 oz 350 g chopped semi-sweet chocolate

Directions

  1. Preheat oven to 375ºF (190ºC).
  2. Crust: Combine flour, oats, sugar and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly.
  3. Press crumbles in bottom and up sides of 11” (28 cm) flan pan with removable bottom. Prick with fork.
  4. Bake in preheated oven for 15 to 20 minutes or until set.
  5. Spread bottom of crust with Smucker’s Butterscotch Flavoured Topping. Top with toasted pecans. Set aside.
  6. Bring cream to a boil over medium high heat, in medium saucepan, stirring constantly. Add chocolate chips and stir until mixture is melted and smooth. Pour filling over toasted pecans and smooth top. Refrigerate until firm, at least 3 hours.

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