Chocolate-caramel pecan tart from Bon Appétit Magazine, November 2014: The Thanksgiving Issue (page 123)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on December 01, 2015

    A very delicious tart especially for anyone who loves turtles. It was one of my Thanksgiving desserts this year and my personal favorite. It's best to keep it in the fridge after cutting as the caramel spreads. But serve at room temperature as the caramel is hard to cut when cold. A lot of commenters on the BA site say it was rock hard and inedible which wasn't my experience.

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