Brown Butter Pecan & Salted Caramel Chocolate Tart

Cocoa shortbread crust

• 10 Tbsp unsalted butter, softened
• ⅔ cup powdered sugar
• ⅓ cup Dutch-process cocoa powder
• 1½ cups all-purpose flour (spooned and leveled)
• 2 large egg yolks
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ⅛ tsp fine salt

Brown butter pecan caramel

• 1 cup pecans, toasted and roughly chopped
• 6 Tbsp unsalted butter, to brown
• ¾ cup heavy cream
• 1½ cups superfine or granulated sugar
• ½ cup water
• ½ tsp fleur de sel, plus more for garnish
• 1 Tbsp bourbon, optional

Dark chocolate ganache

• About ¾ cup finely chopped dark chocolate (60–65% cacao; 5oz)
• ¾ cup heavy cream
• ¼ cup toasted pecan halves, for garnish
• Fleur de sel, to finish

1. For crust: Cream butter and powdered sugar until smooth. Mix in cocoa, flour, cinnamon, and salt; add yolks and vanilla just until dough forms. Press evenly into a 9-inch removable-bottom tart pan. Chill at least 30 minutes.
2. Heat oven to 350°F. Line chilled crust with parchment and weights. Blind-bake 15 minutes, remove weights, then bake 8–12 minutes longer until dry and set. Cool completely.
3. For caramel: Brown butter in a light-colored saucepan until nutty and amber; immediately transfer to a heatproof bowl. Warm cream separately, then whisk in browned butter.
4. In a clean, deep saucepan, moisten sugar with water. Cook without stirring until deep amber, gently swirling pan as needed. Remove from
   heat; slowly whisk in warm cream–brown butter mixture (it will bubble vigorously). Return to low heat and stir until smooth. Stir in fleur de sel and bourbon, if using.
5. Scatter chopped toasted pecans evenly into cooled shell. Pour warm caramel over nuts. Refrigerate until firm enough to support ganache, about 1–2 hours.
6. For ganache: Pour just-simmering cream over chopped chocolate. Rest 2 minutes, then stir gently until glossy. Cool slightly and pour over set caramel. Refrigerate until set, at least 1 hour. Garnish with toasted pecan halves and fleur de sel.
7. For clean slices, chill thoroughly, then let stand 10–15 minutes before cutting with a hot, dry knife.

CHEF’S NOTE:
Browned butter loses a little water during cooking. The tart is rich: serve small slices with lightly sweetened maple crème fraîche.
Yield: one 9-inch tart |  Approximately 10–12 small slices