Pecan Turtle Tart

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Preparation time:
Cooking time:

Difficulty:
Serves: 12

Ingredients



CRUST:
20 pecan shortbread cookies
1 egg
FILLING:
1/2 cup each caramel topping and corn syrup
3 eggs
2 tbs butter, melted
1 tsp vanilla
1 cup semisweet chocolate chips
1 1/4 cup pecan halves
DECORATION:
2 tbs each caramel topping and semisweet chocolate chips


Method

CRUST: Process cookies in food processor until fine crumbs form. Add egg, process until blended. Press over bottom and up sides of tart pan. Freeze 10 min. HEAT OVEN TO 400°. Press foil over bottom and up sides of crust. Bake 15 min. remove foil and bake 5 min. or until crust looks dry. Cool in pan. REDUCE OVEN TEMP TO 350°. FILLING: Put caramel topping and corn syrup in a bowl. Whisk in eggs, butter, and vanilla until blended. Sprinkle chocolate chips over crust. Pour filling over chips. Top with pecan halves. Bake 35 min. or until done. Cool. DECORATION: Remove pan sides. Put caramel topping in ziptop bag, chocolate chips in another bag. Microwave chocolate until melted. Snip tip off a corner of each bag. Drizzle tart with caramel and chocolate. TOP SERVINGS WITH UNSWEETENED WHIPPED CREAM.*

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