✨ Upscale Salted Caramel Pecan Tart (Gourmet) – Indulge in a buttery tart filled with silky salted caramel and toasted pecans—elevate your Thanksgiving dessert table

Ingredients

• • 1 ⅞ cups all-purpose flour
• • ⅞ cup cold unsalted butter, cubed
• • ⅞ cup shortening
• • ⅞ tsp salt
• • ⅞ tsp sugar
• • 4-5 tbsp ice water
• • 1 ⅞ cup heavy cream
• • ⅞ cup whole milk
• • 1 ⅞ cup granulated sugar
• • 1 ⅞ tbsp light corn syrup
• • 1 ⅞ tbsp unsalted butter
• • 1 ⅞ tsp vanilla extract
• • ⅞ tsp sea salt
• • 2 ⅞ cups pecan halves, toasted and chopped

Instructions

1. 1

   Combine flour, butter, shortening, salt, and sugar in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic and chill for 30 minutes. Roll out on a floured surface and press into a 9-inch tart pan with a removable bottom. Trim edges and crimp with a fork. Chill for 15 minutes.

2. 2

   Preheat oven to 375°F. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool completely.

3. 3

   In a heavy saucepan, whisk cream, milk, sugar, corn syrup, butter, and vanilla. Bring to a simmer over medium heat. Cook until the mixture reaches 234°F on a candy thermometer (soft-ball stage). Remove from heat and stir in sea salt. Let cool slightly before pouring into the chilled tart shell.

4. 4

   Sprinkle toasted pecans evenly over the caramel. Cover and refrigerate for at least 2 hours before serving. Garnish with flaky sea salt just before serving.