Pecan Salted Caramel Tart

Ingredients:

Cake

• 1 and 3/4 cups pecans
• 1 cup premium flour
• 1/4 cup sugar
• 0.5 tsp coarse salt
• 90 g chilled salted butter, cut into small pieces
• 1 large yolk
• 1 tsp vanilla extract

Filling

• 2/3 cup sugar
• 0.5 cups heavy cream
• 60 g salted butter, thinly sliced ​​(room temperature)
• 2 large eggs
• 2 tbsp. flour
• 30 g semi-sweet chocolate, finely chopped
• Sea salt, to sprinkle

Preparation:

1. Preheat oven to 175°C.
2. Bake the cakeToast: Lightly spray a 9-inch springform pan with cooking spray. Spread the pecans on the baking sheet and toast in the oven until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar, and coarse salt and pulse until the nuts are finely chopped. Add the butter and pulse until it is the size of peas. Beat in the egg yolk and vanilla extract to form a lumpy batter.
3. Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom with a fork, then place in the freezer for about 20 minutes to set.
4. Line the pan with foil and fill with dried beans or a baking weight. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden brown, another 10-15 minutes. Place on a wire rack and let cool completely.
5. Cook caramel for fillingIn a medium saucepan, combine the sugar, 1/4 cup water, and coarse salt. Heat over medium heat, stirring constantly until the sugar dissolves. Cook, swirling the pan but not stirring with a spoon, until the caramel turns amber, 8 to 10 minutes. Use a damp pastry brush to brush off any stray sugar crystals from the sides of the pan. Remove from the heat and thoroughly whisk in the heavy cream, butter, and vanilla extract (the caramel will bubble vigorously). Return to medium heat and cook, stirring constantly, until the caramel thickens and coats the back of a spoon, 3 to 4 minutes. Let cool for 5 minutes.
6. Lightly whisk the eggs and flour in a large bowl, then fold in the caramel. Place the tart shell on a baking sheet, fill with the remaining 1 1/4 cups pecans, and pour in the filling. Bake until the filling is set around the edges, 30-35 minutes. Transfer the tart to a wire rack and cool.
7. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until smooth. Drizzle the tart with chocolate and sprinkle with sea salt. Wait until the chocolate has set and chop.