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Turtle Tart with Caramel Sauce

Total Time

Prep: 15 min. Bake: 15 min. + chilling


12 servings

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
Turtle Tart with Caramel Sauce Recipe photo by Taste of Home


  • 2 cups pecan halves, toasted
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 2 cups semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup finely chopped pecans, toasted
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream


  1. 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.
  2. 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.
  3. Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours.
  4. 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

1 slice with 2 tablespoons caramel sauce: 632 calories, 51g fat (24g saturated fat), 82mg cholesterol, 93mg sodium, 47g carbohydrate (43g sugars, 4g fiber), 5g protein.

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