Indulge in the classic flavors of turtle candy with this elegant Caramel Turtle Truffle Tart. The foundation is a tender, buttery pastry crust baked until golden and crisp. Inside, a luxurious dark chocolate truffle layer provides a smooth, intense cocoa flavor that sets the stage for the toppings. A generous layer of homemade caramel sauce, studded with toasted pecans, adds a delightful crunch and chewy sweetness. Finished with a drizzle of warm chocolate ganache, this dessert offers a perfect balance of textures and rich, comforting flavors. It is an impressive yet approachable treat perfect for holiday gatherings, romantic dinners, or simply when you crave a sophisticated slice of heaven.
Caramel Turtle Truffle Tart
Description
Indulge in the classic flavors of turtle candy with this elegant Caramel Turtle Truffle Tart. The foundation is a tender, buttery pastry crust baked until golden and crisp. Inside, a luxurious dark chocolate truffle layer provides a smooth, intense cocoa flavor that sets the stage for the toppings. A generous layer of homemade caramel sauce, studded with toasted pecans, adds a delightful crunch and chewy sweetness. Finished with a drizzle of warm chocolate ganache, this dessert offers a perfect balance of textures and rich, comforting flavors. It is an impressive yet approachable treat perfect for holiday gatherings, romantic dinners, or simply when you crave a sophisticated slice of heaven.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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In a food processor, combine 1/3 cup sugar, 2 teaspoons vanilla extract, and 1 stick (4 oz) softened butter.
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Process mixture for 1 minute until creamy.
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Add 1 1/3 cups flour and process just until blended.
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With the machine running, add 1 egg through the feed tube and process just until the dough forms a ball and leaves the sides of the bowl.
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Press dough evenly into the bottom and up the sides of an 11-inch fluted metal tart pan with a removable bottom.
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Line the crust with foil and fill with pie weights or dried beans.
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Bake for 10 minutes.
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Remove foil and weights, then bake for 5 to 7 minutes longer, until the crust is golden brown.
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Remove from oven and let cool completely.
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Meanwhile, prepare the truffle mixture: In a 1-quart glass bowl, combine 1 1/2 cups semisweet chocolate chips and 1/3 cup heavy cream.
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Heat in microwave on High for 1 to 1-1/4 minutes, stirring halfway, until chocolate is melted and smooth.
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Once the crust is cool, spread three-quarters of the chocolate truffle mixture evenly over the bottom of the crust.
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Refrigerate for 15 minutes, or until the truffle layer is set.
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In a large skillet, combine 1 package (14 oz.) vanilla caramels and the remaining 1/2 cup heavy cream.
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Heat over medium-low heat, stirring often, until caramels are melted and the mixture is smooth, about 3 minutes.
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Stir in 3 cups chopped pecans.
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Spread the caramel-pecan mixture evenly over the chilled truffle layer.
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Heat the remaining chocolate truffle mixture in the microwave on High for 15 to 20 seconds to loosen it slightly.
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Drizzle the remaining chocolate over the top of the tart using a fork.
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Refrigerate until the filling is completely set, at least 1 hour.
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Before serving, remove the side of the tart pan.
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Using a sharp knife, cut the tart into slices and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.4g2%
- Cholesterol 5.8mg2%
- Sodium 116.8mg5%
- Total Carbohydrate 7.2g3%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
