caramel-and-pecan-tart
Print recipe

CARAMEL AND PECAN TART

While caramel lovers can agree that the smooth creamy taste adds to any recipe, throw in the distinct crunch of pecans and McVitie’s Digestives and you have a sure-fire hit. Whip up this treat and wow everyone at your dinner table.

timer
20 MINS. PREPARATION - 2 HRS. REFRIGERATION

serving
Serves 8

INGREDIENTS

  1. Put the McVITIE’S DIGESTIVES© into a food processor until finely ground. Melt the butter in a pan and add the ground biscuits. Stir continuously.
  2. Pour the biscuit mixture into a 20cm springform tin and use the back of a spoon to press it down in the base and up the sides of the tin.
  3. Chill in the fridge for 30 minutes until set.
  4. Meanwhile, make the filling. Put the butter and brown sugar in a saucepan over a gentle heat and stir until dissolved. Add the condensed milk and bring to a boil over a gentle heat, stirring continuously.
  5. Stir for 2-3 minutes until you obtain a golden caramel. Pour into the biscuit base and chill for an hour in the fridge.
  6. Melt the chocolate in a glass bowl over a pan of simmering water. Leave to cool and thicken up slightly. Spoon the chocolate into a piping bag or a freezer bag with one corner cut off, then quickly drizzle in zig zag lines over the tart. Garnish the tart with chopped pecans and, if possible, refrigerate for one hour before serving.

RECIPE

  1. Put the McVITIE’S DIGESTIVES© into a food processor until finely ground. Melt the butter in a pan and add the ground biscuits. Stir continuously.
  2. Pour the biscuit mixture into a 20cm springform tin and use the back of a spoon to press it down in the base and up the sides of the tin.
  3. Chill in the fridge for 30 minutes until set.
  4. Meanwhile, make the filling. Put the butter and brown sugar in a saucepan over a gentle heat and stir until dissolved. Add the condensed milk and bring to a boil over a gentle heat, stirring continuously.
  5. Stir for 2-3 minutes until you obtain a golden caramel. Pour into the biscuit base and chill for an hour in the fridge.
  6. Melt the chocolate in a glass bowl over a pan of simmering water. Leave to cool and thicken up slightly. Spoon the chocolate into a piping bag or a freezer bag with one corner cut off, then quickly drizzle in zig zag lines over the tart. Garnish the tart with chopped pecans and, if possible, refrigerate for one hour before serving.

YOU MAY ALSO LIKE:

BANOFFEE PIE

CHOCOLATE AND MCVITIE’S DIGESTIVES© ROLL

EASY FRUIT TARTS

MINI FUDGE SQUARES

LEMON & MCVITIE’S DIGESTIVES© SLICE

Contact Us

cookie-red

Cookie question? Cracker conundrum? We'd love to hear from you. Contact McVitie's Canada Today.

Star Brands Canada
nam.caffairs@pladisglobal.com