Pecan Turtle Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
20 pecan shortbread cookies
1 large egg
FILLING:
1/2 cup caramel topping
1/2 cup light corn syrup
3 large eggs
2 tbsp. butter, melted
1 tsp. vanilla
1 cup semisweet chocolate chips
1 1/4 cups pecan halves
TOPPINGS:
whipped cream
2 tbsp. caramel topping
2 tbsp. semisweet chocolate chips
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Directions: |
Directions:Grease a 9" tart pan with removable sides. Process cookies in food processor until fine crumbs form; add egg; process until blended. Press evenly over bottom and up sides of pan. Freeze 10 minutes or until firm. Heat oven to 400º. Press a 12" square of foil over bottom and up sides of crust. Bake 15 minutes; remove foil and bake 5 minutes more or until crust looks dry. (Watch crust closely; it did not take this long in my oven.) Cool in pan on wire rack. Reduce heat to 350º. For filling, put caramel topping and corn syrup in a medium bowl. Whisk in eggs until well blended. Then whisk in butter and vanilla. Sprinkle chocolate chips over bottom of crust. Slowly pour filling over chips to cover evenly. Top with pecan halves. Bake for 30 to 35 minutes until a knife inserted near center comes out clean. Remove to wire rack to cool completely. Remove pan sides. Put caramel topping in small ziptop bag and chocolate chips in another. Microwave chocolate chips at 10-second intervals until melted when pressed. Snip tip off a corner of each bag; drizzle tart with caramel and chocolate. Top slices with whipped cream.
Source: Woman's Day, February 2003 |
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Personal
Notes: |
Personal
Notes: I have found that the crust gets a little too done in my dark tart pans; you may need to adjust the baking time accordingly.
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