Turtle Tart
Source of Recipe
Lynn in CA
List of Ingredients
Base:
1/2 cup butter, softened
1/4 cup lightly packed brown sugar
1 cup all-purpose flour
Caramel:
1/2 cup butter
1 1/2 cups lightly packed brown sugar
1/2 cup corn syrup
1 cup whipping cream
1 tsp vanilla
1 1/2 cups coarsely chopped toasted pecans
Topping:
4 oz (125 g) semi-sweet chocolate, coarsely chopped
3 tbsp whipping cream
1 tbsp butter
12 pecan halves Recipe
Preheat oven to 350F.
To make base, cream butter and brown sugar in bowl. Beat in flour until
smooth. Press evenly in bottom of 8-inch springform pan. Bake 15 to 18
minutes or until lightly golden.
To make caramel, melt butter in small heavy saucepan. Add brown sugar and
corn syrup and cook over medium heat until a candy thermometer reaches 234F
to 239F (soft ball stage), about 5 minutes. Carefully add cream all at once;
it will splatter a little. Continue cooking over medium or medium-low heat,
stirring occasionally until
thermometer reaches 245F to 248F (firm ball stage), about 25 minutes.
Remove from heat, carefully stir in vanilla. Set caramel aside to cool,
about 20 minutes. Stir to blend and pour evenly over base,
spreading with spatula. Sprinkle with pecans and press down lightly. Chill.
To make topping, partially melt chocolate, cream and butter in bowl over
simmering water or in microwave on Medium (50%). Remove from heat and stir
until completely melted. Spread over caramel filling.
Garnish with pecan halves. Refrigerate to set topping, but once set, keep at
room temperature otherwise caramel is too hard to cut.
Makes 12 servings.
Enjoy!
Lynn
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