- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon (or more) ice water
- 1/3 cup heavy whipping cream
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups unsalted pecans, toasted, coarsely chopped
- 1/2 cup Pigtale Twist Buttery Caramel Sauce
Happy Hump Day! How is your week going thus far? I’m anxiously awaiting the weekend because my heart is set on holiday baking. I’ve also got a pasta-making day scheduled with my brother that I’m looking forward to.
Today I’m introducing you to a lovely line of products called Pigtale Twist. I stumbled upon their dressings one day while at a specialty grocer and fell in love with the packaging. It was just so adorable that I knew I had to try it! The company was started by Meg Dhamer and it was named after a fairytale that her grandmother used to tell her. The products are made locally at a residential community for developmentally disabled adults. She created 3 unique dressing flavors as well as a buttery caramel sauce, which I’m using in today’s recipe! Be sure to read through for today’s tasty giveaway!
Let’s start with the crust. Blend the flour, powdered sugar, and salt in food processor. Add in the butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. I found some mini tart pans that I’ve been dying to use and figured this was the perfect opportunity! Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of each pan. Chill the crust for 1 hour.
Position rack in center of oven and preheat to 375°F. Line each crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 15 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
Prepare the ganache by bringing the cream to a low simmer in a medium saucepan. Remove from the heat and stir in the chocolate until it melts. Set aside 3 tablespoons in the corner of a plastic bag for drizzle. Spread the remaining ganache in each of the tart pans and crumble the pecans over the top. Place these in the freezer for 20 minutes.
Evenly drizzle the caramel sauce over the top of the tarts and then use the remaining ganache for a decorative drizzle. Chill until the tarts are set and then remove from the pans and serve. Be sure to visit the Pigtale Twist website for more delicious recipes!
And now for the giveaway! Here’s your chance to win the Pigtale Twist collection along with the mini tart pans and baking supplies to create these fun treats.