Chocolate Turtle Torte

• FOR THE CRUST:
• 3-2/3 cups Pecans
• 1-1/4 cup Sugar
• 7 Tablespoons Unsalted Butter
• FOR THE FILLING:
• 2 cups Heavy Whipping Cream
• 1 pound Semi-sweet Chocolate
• FOR THE CARAMEL SAUCE:
• 4 ounces, weight Unsalted Butter
• 1 cup Sugar
• 1 cup Heavy Whipping Cream
• 3/4 cups Crushed Pecans, For Garnish

1. For the crust:
2. In food processor, blend pecans and sugar. Add melted butter in a steady stream until combined well. Turn out mixture into a 12" tart pan with a removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350u0b0F for approximately 20-25 minutes or until lightly toasted. Cool.
3. For the filling:
4. Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnight.
5. For the sauce:
6. In heavy saucepan melt butter. Add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
7. Drizzle caramel over slices of torte, garnish with toasted pecan pieces if desired, and serve.

pecans, sugar, butter, filling, cream, chocolate, caramel sauce, butter, sugar, cream, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-turtle-torte/ (may not work)