Caramel Turtle Tart Recipes

TURTLE TART

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.

TURTLE TART WITH CARAMEL SAUCE

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.

TURTLE TART

Steps:

• 1. Heat oven to 350. 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 bottom that you can remove.
• 2. bake 19-21 minutes or until light golden brown. Cool 10 minutes.
• 3. 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.
• 4. In another med. microwaveable bowl, microwave chocolate chips and 1/3 cup cream on high 1-2 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.
• 5. *If you do not have a tart pan..use a 9 by 13 inch pan and cut into squares, instead of wedges. Also, I used a tart pan that didn't have a bottom that was removeable...and it worked out fine. Just cut into wedges right from the tart dish.

CHOCOLATE, PECAN, AND CARAMEL TART

Steps:

• Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
• Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
• Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

CARAMEL TURTLE TART

Steps:

• 1. Fit pie shell dough into a 9-inch tart pan with a removable bottom. Preheat oven and bake tart shell according to package directions. Let shell cool completely.
• 2. Combine sugar, water, and corn syrup in a small, heavy saucepan. Bring to a boil over medium-high heat without stirring. Continue cooking without disturbing until mixture turns golden (about 15 minutes). Reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth. Stir 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).
• 3. Place chocolate, remaining 1 Tbsp. cream and vegetable oil in a small microwavable bowl; heat mixture for 2 minutes at medium (50%) power. Stir until smooth. (If it doesn't melt after 2 minutes, microwave in additional 30-second intervals until smooth.)
• 4. Transfer chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag. Cut off top and drizzle chocolate on top of tart. Chill again until ready to serve.
• 5. For optional sweetened whipped cream: Beat 1 cup heavy cream in a deep bowl with electric mixer on medium-high speed until in begins to thicken. Add 2 Tbsp. confectioners' sugar and 1/2 tsp. vanilla extract and beat just until cream forms soft peaks. (Yields about 2 1/4 cups)