I saw this recipe a few weeks ago on Vanilla Garlic. I’d been looking for an excuse to get myself a set of little tiny tart pans, and it pushed me over the edge. My favorite two restaurant supply stores didn’t have the mini tart pans, so I ended up making a trip to Williams-Sonoma. I got home, gathered ingredients, and got started. This is one of those recipes that takes a few hours, but only needs 15 minute chunks of attention here and there.
The crust is a traditional tart crust with some cocoa added. I used Hershey Special Dark Cocoa – I’m not generally a big Hershey fan, but it’s the darkest, richest cocoa I’ve ever found. It makes mind-blowing brownies, but that’s a post for another day.
Anyway, you make the crust, press it into the tart pans, bake them, then let them cool. Then toast the pecans, dice them finely, then sprinkle them on top of the crust. Next, make the caramel – I included the recipe from the original post here, but any soft caramel recipe will work. This one makes about twice as much caramel as you’ll need for the small tarts, but the leftovers are amazing on ice cream.
Pour the caramel gently over the pecans, sprinkle with kosher salt, then let them cool again. This is what they looked like before the ganache:
The ganache is easy – the recipe said to boil the milk in a saucepan, but I always burn milk in a pan. I just boiled mine in a Pyrex measuring cup in the microwave. If all the chocolate doesn’t melt, you can put it in the microwave for 10 seconds or so at a time until it does. You don’t want it runny, just soft.
Spread it on top of the caramel, and you’re done!