Pecan Caramel Chocolate Shortbread Tart
For the crust
- 400g shortbread cookies
- 1 large egg
For the center
For the topping
- Preheat oven to 375°F (190°C).
- Process shortbread cookies in food processor until they resemble fine crumbs.
- Add egg and continue to mix until mixture is evenly moist.
- Press mixture into greased, 9 inch tart pan, evenly covering sides and base.
- Bake in oven for 12 to 14 minutes until crust appears dry.
- Set aside to cool.
- Place Purdys Pecan Caramels in non-stick pot, add whipping cream and warm on stove on medium- low heat, stirring until mixture is completely melted.
- Pour into shortbread crust.
- Pour whipping cream into pot and bring to a slight boil.
- Take off heat and fold in finely chopped chocolate and butter until completely blended.
- Pour over caramel layer and refrigerate for 2 hours until set.
- Dust with cocoa powder and slice and serve.
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