Ingredients for Turtle Praline Tart
- Refrigerated Pie Crust
- 14 ounces caramels (about 2 cups unwrapped)
- Heavy Whipping Cream
- Pecan Halves
- Semi Sweet Chocolate Chips
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How to Make Turtle Praline Tart
- On a lightly floured surface, unroll 1 (14.1 ounce) sheet of refrigerated pie crust.
- Carefully transfer the pastry to an 11-inch fluted tart pan with a removable bottom.
- Trim and crimp the edges of the pastry.
- Line the unpricked pastry with a double thickness of heavy-duty aluminum foil.
- Bake at 450°F (232°C) for 8 minutes.
- Remove the foil.
- Bake for an additional 5-7 minutes, or until the crust is lightly golden brown.
- In a medium saucepan, combine 14 ounces of caramels and ½ cup (4 ounces) heavy cream.
- Cook and stir over medium-low heat until the caramels are completely melted and smooth.
- Stir in 1 cup (4 ounces) of pecan halves.
- Spread the caramel-pecan filling evenly into the prepared tart crust.
- In a microwave-safe bowl, melt 6 ounces of semi-sweet chocolate chips in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the filling.
- Cover and refrigerate for at least 30 minutes, or until the filling is completely set.
- Before serving, whip the remaining ½ cup (4 ounces) heavy cream to soft peaks and serve a dollop alongside each slice of tart.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
75g
Fat
35g
Carbs
9g
