Menu
Turtle Praline Tart Turtle Praline Tart
Caramel Nut Tart Caramel Nut Tart
Onion Tart Onion Tart
Chicken & Bacon Tart Chicken & Bacon Tart
Caramelized Onion Tartlets Caramelized Onion Tartlets
Fruit Tart Fruit Tart
Portobello & Onion Tart Portobello & Onion Tart
Salted Caramel Walnut Tart Salted Caramel Walnut Tart
Turtle Soup Turtle Soup
Terrific Tomato Tart Terrific Tomato Tart
Gruyere & Caramelized Onion Tarts Gruyere & Caramelized Onion Tarts
Bacon & Sun-Dried Tomato Phyllo Tarts Bacon & Sun-Dried Tomato Phyllo Tarts
Caramel Ice Cream Sauce Caramel Ice Cream Sauce
Caramel Pie Caramel Pie
Pear Tart Pear Tart
Rustic Caramel Apple Tart Rustic Caramel Apple Tart
Lobster Tartlets Lobster Tartlets
Lemon Tart Lemon Tart
Phyllo Fruit Tart Phyllo Fruit Tart
French Lemon-Apricot Tart French Lemon-Apricot Tart

Turtle Tart with Caramel Sauce

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling Bake: 15 min. + cooling

Makes

12 servings

Updated: Jun. 25, 2023
Between the creamy chocolate filling, crunchy nut crust and gooey caramel sauce, this tart has a whole lot to love. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. —Leah Davis, Morrow, Ohio
Turtle Tart with Caramel Sauce
Turtle Tart with Caramel Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups pecan halves, toasted
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 cups semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup finely chopped pecans, toasted
  • CARAMEL SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until finely ground. Add melted butter; pulse until combined. Press onto bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
  2. For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes.
  3. Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours.
  4. For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring mixture occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.

Nutrition Facts

1 piece with 2 tablespoons caramel sauce: 632 calories, 51g fat (24g saturated fat), 82mg cholesterol, 93mg sodium, 47g carbohydrate (43g sugars, 4g fiber), 5g protein.