These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.
For the crust:
9 full (140 gm) graham cracker sheets, finely crushed
¾ cup (90 gm) pecans, finely chopped
¼ cup (50 gm) sugar
½ teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
4 ounces dark chocolate, chopped
1 cup (240 gm) heavy whipping cream
¾ cup salted caramel sauce
1 tablespoon sugar
½ teaspoon vanilla
Extra pecans for garnish
To prepare the crust:
Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.
To prepare the filling:
Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!