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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
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    16 servings

Ingredients

  • 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

Directions

  • 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
1 slice: 335 calories, 24g fat (4g saturated fat), 4mg cholesterol, 106mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 4g protein.

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