TURTLE PRALINE TART
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
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 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.
TURTLE TARTS
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
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!
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