Caramel pecan tart

Caramel pecan tart with chocolate ganache. Worth each out of millions calories per piece.


  • 175 g flour
  • 80 g cold butter
  • 4 tbsp ice cold water
  • pinch of salt
  • 200 ml of condensed coconut milk
  • 180 g pecans
  • 50 g dates
  • pinch of salt
  • 100 g chocolate
  • 3 tbsp coconut milk


Combine flour, butter, water and salt. Quickly prepare the dough and put it into the refrigerator for 30 min. Then roll the dough thinly and transfer to a baking pan (I used 25 cm). Pierce the dough several times with a fork and put back into the fridge. Heat up the oven to 200 C and bake the crust for 17 minutes.

Chop the pecans and roast them on a dry pan for few minutes. Set aside 2 tbsp of nuts to top up the tart. Chop the dates. Combine all with condensed coconut milk and a pinch of salt. Transfer on your crust and continue baking for another 10 min in 180C.

Once the tart cools down melt the chocolate in a water bath, add coconut milk ad pour on the tart. Sprinkle with roasted pecans.


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