Caramel Turtle Tart
Source of Recipe
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Yield: 10 to 12 servings
Crust:
1 portion Basic Shortbread Dough *
1/4 cup oats
1/4 cup ground pecans
Filling:
3/4 cup plus 1/4 cup Simple Chocolate Ganache *
35 individually wrapped caramel candies, unwrapped
1/3 cup heavy cream
1 cup roughly chopped pecans
Preheat oven to 350 degrees F. Combine Basic Shortbread Dough with oats and ground pecans. Gather dough into a ball and press evenly into a 9-1/2-inch tart pan with removable bottom. The crust should be about 1/8 inch thick on the bottom and slightly thicker on the sides. Bake crust 12 minutes, until golden brown. Remove from oven and cool. Warm ganache over low heat or in microwave, until loose and liquid. Spread 3/4 cup ganache over bottom of tart. Refrigerate 15 minutes. Meanwhile, melt caramel with cream over medium-low heat, paying careful attention so that it does not burn. Stir in the pecans. Remove chilled tart from refrigerator and pour caramel mixture over the entire chocolate layer. The caramel should spread slowly and evenly over the ganache. If necessary, even out the caramel very gently with a spatula. Return tart to refrigerator for 10 minutes.
Pour remaining 1/4 cup ganache into a pastry bag (or a sandwich bag with a small cut at one corner). Squeeze out ganache in parallel stripes over the caramel layer. Run knife through chocolate in perpendicular or diagonal lines to create decorative pattern. Serve at room temperature.
Basic Shortbread Dough*
1/2 cup butter
1/4 cup brown sugar
1 cup flour
Blend butter and brown sugar. Add flour and mix briefly, until dough can hold ball shape. Set aside and chill.
Simple Chocolate Ganache*
2 cups miniature chocolate chips
1 cup heavy cream
Pour chocolate chips into mixing bowl. In a heavy saucepan, heat cream over medium-high heat until it just begins to simmer. Remove from heat immediately and pour hot cream over chocolate chips. Stir steadily until all chocolate is melted and blended.
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