Between the creamy chocolate filling, crunchy nut crust and gooey caramel sauce, this tart has a whole lot to love. 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
Turtle Tart with Caramel Sauce
Ingredients
- 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
Directions
- Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until finely ground. Add melted butter; pulse until combined. Press onto bottom and up the side 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 for 10-12 minutes or until deep golden brown, stirring mixture occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
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