Print Options

Back to Dark Side Chocolate Caramel Tart >

Full Page
3x5
4x6

Include these items:

Photos

Dark Side Chocolate Caramel Tart

This is a rich, sweet and oh-so-delicious delicious after-dinner treat. The decorating can make it fun or elegant. It tastes like a turtle candy and holds well so it can be made ahead-of-time.—Taste of Home Test Kitchen

12 ServingsPrep: 35 min. + cooling Bake: 30 min. + cooling

Ingredients

1 cup sugar
3/4 cup water
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
Pastry for single-crust pie (9 inches)
1/2 cup chopped pecans
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2 eggs
DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon milk

Directions

In a small heavy saucepan over medium heat, bring the sugar, water,
corn syrup and salt to a boil. Cook, stirring occasionally, until
mixture turns an amber color, about 15 minutes. Remove from the
heat; slowly stir in cream (mixture will appear lumpy). Cook and
stir over low heat until mixture is completely smooth, about 5
minutes. Remove from the heat; cool for 30 minutes.
Meanwhile, press pastry onto the bottom and up the sides of an
ungreased 9-in. fluted tart pan with removable bottom; trim edges.

2 of 2

Dark Side Chocolate Caramel Tart (continued)

Directions (continued)

Prick the bottom with a fork. Bake at 350° for 20 minutes or
until golden brown.
Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a
time, into warm caramel mixture. Pour over chocolate and pecans.
Bake at 350° for 30-35 minutes or until top is bubbly and crust
is golden brown. Cool completely on a wire rack.
In a microwave, melt chocolate chips with milk; stir until smooth.
Cut a small hole in the corner of a plastic bag. Fill with chocolate
mixture; pipe a web over tart. Store in the refrigerator. Yield: 12
servings.