TURTLE TART WITH CARAMEL SAUCE
Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. -Leah Davis, Morrow, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
Nutrition Facts : Calories 632 calories, Fat 51g fat (24g saturated fat), Cholesterol 82mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.
CARAMEL TURTLE TART
Make and share this Caramel Turtle Tart recipe from Food.com.
Provided by kaliwags
Categories Tarts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Fit pie shell dough into 9 inch tart pan with a removable bottom.Preheat oven and bake tart shell according to package directions. Let cool completely.
- Combine sugar, water and corn syrup in a small, heavy saucepan. Bring to a boil over medium heat without stirring. Continue cooking without disturbing until mixture turns golden, reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth.
- Stir in pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days if you want to).
- Place chocolate, remaining 1 tbsp cream and vegetable oil in a small microwavable bowl; cook mixture for 2 minutes at medium power.
- Stir until smooth (if it doesn't melt after 2 minutes microwave and additional 30 second intervals until smooth).
- Place chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag.
- Cut off tip and drizzle chocolate on top of tart. Chill again until ready to serve.
Nutrition Facts : Calories 361.1, Fat 18.9, SaturatedFat 6.3, Cholesterol 22.1, Sodium 86.6, Carbohydrate 48.9, Fiber 1.8, Sugar 38.6, Protein 2.4
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