Turtle Praline Tart Recipes

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TURTLE TART



Turtle Tart image

Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a time-saving cookie mix! Check out the recipe tip for using a common baking pan.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
  • Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
  • Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  • In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 59 g, Cholesterol 45 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 37 g, TransFat 0 g

TURTLE TART WITH CARAMEL SAUCE



Turtle Tart with Caramel Sauce image

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

2 cups pecan halves, toasted
1/2 cup sugar
2 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup finely chopped pecans, toasted
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

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.

TURTLE PRALINE TART



Turtle Praline Tart image

This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
36 caramels
1 cup heavy whipping cream, divided
3-1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted

Steps:

  • Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.

Nutrition Facts : Calories 335 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.

TURTLE PRALINE TART



Turtle Praline Tart image

This delicious looking recipe, submitted by Kathy Specht of Cambria, CA., took 3rd place in the Aug/Sept 2009 Taste Of Home "5-Ingredient" contest. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time.

Provided by Tinkerbell

Categories     Tarts

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 5

1 refrigerated pie crust
36 caramels
1 cup heavy whipping cream, divided
3 1/2 cups pecan halves
1/2 cup semi-sweet chocolate chips

Steps:

  • On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
  • Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
  • In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
  • Spread filling evenly into crust.
  • In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
  • Whip remaining cream and serve with tart.

Nutrition Facts : Calories 353.4, Fat 27.1, SaturatedFat 7.1, Cholesterol 22, Sodium 112.9, Carbohydrate 28.1, Fiber 2.5, Sugar 19, Protein 3.9

CHOCOLATE & HAZELNUT PRALINE TART



Chocolate & hazelnut praline tart image

A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 1h

Yield Cuts into 10 slices

Number Of Ingredients 12

140g butter
100g golden caster sugar
225g plain flour
50g ground almond
1 egg , beaten
85g blanched hazelnut
50g golden caster sugar
200g dark chocolate (70% cocoa)
100g butter
splash Frangelico liqueur or brandy
1 egg
3 egg yolks

Steps:

  • Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
  • Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
  • Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
  • When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

Nutrition Facts : Calories 582 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

TURTLE TART



Turtle Tart image

Make and share this Turtle Tart recipe from Food.com.

Provided by RecipeNut

Categories     Tarts

Time 3h45m

Yield 16 serving(s)

Number Of Ingredients 11

1 (17 1/2 ounce) bag betty crocker oatmeal cookie mix
1/2 cup butter or 1/2 cup margarine, softened
1 tablespoon water
1 egg
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
1 (11 1/2 ounce) bag milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
  • Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
  • Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  • In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Nutrition Facts : Calories 441.9, Fat 28.6, SaturatedFat 9.4, Cholesterol 44.6, Sodium 260.3, Carbohydrate 44.5, Fiber 1.4, Sugar 18.9, Protein 5.3

TURTLE TARTS



Turtle Tarts image

After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.

Provided by Pamela

Categories     Tarts

Time 30m

Yield 40 tarts

Number Of Ingredients 8

40 prepared tart shells (prepared or homemade)
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
1 cup margarine
4 tablespoons corn syrup
1 teaspoon vanilla
pecan pieces
40 chocolate melting wafers, 1 for each tart

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!

PECAN PRALINE TART



Pecan Praline Tart image

A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Flaky Pie Dough
2 cups packed light-brown sugar
1 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups coarsely chopped pecans, toasted
2 tablespoons pure vanilla extract
1/2 teaspoon coarse salt

Steps:

  • On a lightly floured surface, roll out 1 disk of dough to a rectangle about 1/8 inch thick. Fit into a 12-by-4 1/2-inch rectangular cake ring set on a parchment-lined baking sheet. Trim edges flush with rim. Refrigerate for 1 hour.
  • Preheat oven to 400 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Cut a 17-by-8-inch piece of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake until edges are golden and bottom is firm, 30 to 35 minutes. Let cool on a wire rack for 10 minutes with weights intact. Remove weights and parchment. Let cool completely.
  • Heat sugar, cream, butter, and corn syrup in a saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil, and cook without stirring until edges begin to turn deep golden, about 6 minutes. Let cool for 5 minutes.
  • Stir in pecans, vanilla, and salt. Pour filling evenly into cooled tart crust; do not spread it. Let stand at room temperature until cooled and firm, 1 to 1 1/2 hours. Unmold tart, and serve.

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