High Altitude Baking: Chocolate-pecan cheesecake tart with caramel sauce (recipe)

By Krista Driscoll

Editor’s note: High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. Layers of flavor and texture … that’s what makes this tart special. Nuts and chopped chocolate, laced together with caramel, are crowned with a cheesecake topping. Crunchy, gooey, bitter and sweet — the sum of these parts creates a very appealing whole. I often make, bake and store (covered airtight) the tart shell the day before continuing with the recipe. Then, the …

Source:: Vail Daily Feed