Turtle Praline Tart Recipe

Turtle Praline Tart Recipe photo by Taste of Home

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This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for every day but special enough to serve guests or take to a potluck. —Kathy Specht, Clinton, Montana

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Turtle Praline Tart Recipe

Prep: 35 min. + chilling

Yield: 16 Servings

25 15 40

Ingredients

1 sheet refrigerated pie pastry
36 caramels
1 cup heavy whipping cream, divided
3-1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted

Directions

Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.
Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart. Yield: 16 servings.

Nutritional Facts 1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Turtle Praline Tart in Taste of Home August/September 2009, p41