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Caramel Turtle Truffle Tart

Source of Recipe

fooddownunder.com


List of Ingredients

1 stk (4 ozs) butter, cut into 8 pieces
1/3 cup Sugar
2 tsp Vanilla extract
1 1/3 cup Flour
1 Egg
1 1/2 cup Semisweet chocolate chips (9 ozs)
1/2 cup Heavy cream
1/3 cup Heavy cream
1 pkt (14 oz.) vanilla caramels
3 cup Chopped pecans


Recipe

* Preheat oven to 400 degrees. To make crust, in a food processor, combine butter, sugar, and vanilla. Process 1 minute. Add flour and process to blend. With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl.

* Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom. Press a sheet of foil on top of crust and line with pie weights or dried beans. Bake 10 minutes. Remove foil and weights and bake 5 to 7 minutes longer, or until golden. Let cool.

* Meanwhile, prepare truffle mixture. In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream. Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred. When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust. Refrigerate 15 minutes, or until truffle mixture is set.

* In a large skillet, combine caramels and remaining 1/2 cup cream. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes. Stir in pecans. Spread evenly over chilled truffle mixture.

* Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt. Drizzle with a fork over top of tart.

* Refrigerate until filling is set, at least 1 hour. Before serving, remove side of pan, and using a sharp knife, cut tart into slices.