Caramel Turtle Truffle Tart
- 1 stick 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
- 1/2 cup heavy cream
- 1/3 cup heavy cream
- 1 pkg. (14 oz.) vanilla caramels
- 3 cups pecans, chopped
- Preheat oven to 400F.
- 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.
butter, sugar, vanilla extract, flour, egg, chocolate chips, heavy cream, heavy cream, vanilla caramels, pecans
Taken from www.foodgeeks.com/recipes/1549 (may not work)