This recipe is taken from the 2015 Milk Calendar. The crunch of the pecan crust contrasts beautifully with the smooth richness of the chocolate and white chocolate layers.
- Prep: 15 min
- Cooking: 15 min - 20 min
- Refrigeration: 8 h
- 2 1/4 cups (560 mL) pecans
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (60 mL) all-purpose flour
- 1/3 cup (75 mL) butter melted and cooled
- 10 oz (300 g) white chocolate finely chopped
- 4 oz (120 g) bittersweet chocolate finely chopped
- 1 cup (250 mL) 35% cream divided
- Caramel swirl
- 1/4 cup (60 mL) caramel or butterscotch sauce
Preheat oven to 350°F (180°C).
In bowl of a food processor, process together pecans, sugar and flour until nuts are finely ground. Pour in butter; process until thoroughly moistened. Pat nut mixture onto bottom and sides of a 10-inch (25 cm) fluted round tart tin with removable bottom. Bake for 15 to 20 min or until crust is lightly coloured. Cool on rack.
Meanwhile, place white chocolate in a bowl and dark chocolate in a separate bowl. Bring cream to a boil in saucepan set over medium-high heat. Pour 2/3 cup (150 mL) of hot cream over white chocolate; pour remaining cream over dark chocolate. Whisk white chocolate mixture until smooth and chocolate is melted. Repeat with dark chocolate. Let each cool for 10 min.
Pour dark chocolate over cooled crust, spreading evenly. Pour white chocolate over dark chocolate, tilting pan to evenly distribute.
Caramel swirl: Drizzle caramel sauce over white chocolate in decorative pattern. Refrigerate for at least 8 hours. Store in the refrigerator
Use a bamboo skewer to help draw the caramel sauce through the white chocolate to make a decorative pattern.
Instead of a caramel swirl, use a vegetable peeler to make milk or dark chocolate curls.
Instead of caramel sauce, use dulce de leche.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 63 mg|
|Vitamin A:||9 %|