Salted Turtle Tartlets Recipes

SALTED TURTLE TARTLETS

Steps:

• Heat oven to 450°F. Remove crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 15 rounds from each crust; discard scraps. Fit rounds into ungreased mini muffin cups, pressing in gently. Prick with fork. Bake 10 to 12 minutes or until edges are light golden brown. Cool on cooling rack about 15 minutes. Remove from cups to cookie sheet.
• In heavy 1-quart saucepan, combine sugar, corn syrup and water. Cook over medium-high heat 10 minutes, gently swirling occasionally, until mixture turns dark golden brown. Add 1/3 cup of the whipping cream and the vanilla; stir until bubbling stops. Remove from heat. Stir in butter until smooth. Divide caramel evenly among mini muffin cups. (You'll have about 1/3 cup caramel left over. Store in refrigerator.) Sprinkle pecans evenly over caramel. Let stand 15 minutes.
• Place chocolate in heatproof bowl. In 1-quart saucepan, heat remaining 1/3 cup whipping cream to simmering; pour over chocolate. Let stand 2 minutes. Stir until smooth. Spoon chocolate over tartlets. Cool 5 minutes. Sprinkle with sea salt. Let stand 2 hours or until set.

TURTLE TARTS

Steps:

• Bake tart shells according to directions.
• Break up pecan pieces and place a small amount in each tart shell.
• *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
• Bring to a boil, stirring a few times with a whisk.
• Let boil for 2 minutes.
• While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
• Cool and enjoy!
• These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!

SALTED CHOCOLATE TARTLETS

Steps:

• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
• Bake until shells are golden, 18 minutes. Let cool completely in pan.
• In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.