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Turtle Praline Tart Recipe
Turtle Praline Tart Recipe photo by Taste of Home

Turtle Praline Tart Recipe

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4.5 24
Publisher Photo
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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. Preheat oven to 450°. Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
  2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
  3. 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.
  4. Refrigerate 30 minutes or until set. Whip remaining cream; serve with tart. Yield: 16 servings.
Originally published as Turtle Praline Tart in Taste of Home August/September 2009, p41

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.

Reviews for Turtle Praline Tart

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 16, 2015

"To Roseannf: the other 1/2 cup cream is used for whipping and placing a dollop on top of the finished pie. It states this in the last paragraph of the recipe."

MY REVIEW
Reviewed Mar. 14, 2015

"This sounds soooooo yummy, my only problem is, where is the other 1/2 cup of cream used? It says 1 cup of cream divided, but only 1/2 cup is used to melt the caramels"

MY REVIEW
Reviewed Sep. 24, 2013

"A nice recipe. I have made this before and also used mini cupcake pans Baked pastry, added a bit caramel mixture, chopped nuts and chocolate drizzle. it is a hit all the way around! it is a recipe I would make again and keep in my favorite box."

MY REVIEW
Reviewed Apr. 25, 2013

"Kathy here! Just a heads up that I DID NOT put the foil in my recipe. I guess the editors thought it was required, but I did not! So sorry about that !!!"

MY REVIEW
Reviewed Aug. 5, 2012

"Thank goodness for the foil warning! I hope you don't use a microwave, any electronic devices, a cell phone, flourescent lights, or breathe the air.

Tart was wonderful."

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