Turtle Tart

So I ran across this recipe in the one of those cookbooks that you get in the check out line at the grocery store. It's crossed my mind to make it a few times but it just hasn't ever happened until now.

This recipe is extremely easy and the ingredients are simple. You just have to be paying attention.

And don't be like me and think the caramel in the microwave is just fine while you are freaking out about another recipe.

More on that...last nights dessert baking was such a fiasco! Hence why there was no post last night. The short story is the pie crust I had made earlier was not properly wrapped and was freezer burned to all get out which left me running around like crazy trying to find shortening. I ended up having enough for 2/3 of a recipe. Which was find until I needed 2/3s of an egg.

Oh well! All is put together now and there is a yummy turtle tart in the fridge! It looks really delicious so I'm looking forward to trying it out on Thanksgiving!

You'll need Whipping Cream, One pouch of Oatmeal cookie mix, butter, an egg, water, one bag of chocolate chips, 40 caramel candies, and pecans

In a mixing bowl combined egg, cookie mix, a tablespoon of water, and mix until completely combined.

Next you'll want to take about a cup of pecan pieces and then give them a ruff chop. 

When you have them all chopped up you'll want to spread the dough out into a tart pan.

I do not have a tart pan so I used a spring form one instead. Although if you have one with a removable disk, please use it! You life will be easier. And you won't be like me, using a oiled measuring cup trying to spread the dough up the sides.

This is what mine looked like before the oven. After it bakes for 19-21 mins. at 350 degrees it will probably rise and be all one level. I just went around the inside and pressed it down while it was still warm to make a crater. 

In the meantime you'll want to unwrap your candies. Or find a sister or two do it for you. 

This is my crater! Ain't in perty?

Let this cool for at least 15 mins. Mine sat for about a half hour while I was trying to get pie crusts in the freezer.

Now you'll want to put a 1/3 cup of whipping cream in with the caramels and microwave it in incriments of 45 seconds. WATCHING it the whole time and stirring until it is all melting.

I almost had an incredibly horrible disaster of over flowing caramel in the brand new microwave.

When that is done mix in about 3/4 cup of chopped pecans and then spread the mixture into the crater. Then put the tart in the fridge for another 15 mins. to chill.

Now with the chocolate chips pour the whole bag into a microwave safe bowl with 1/3 cup whipping cream and microwave in 30 second increments. Chocolate will burn quickly so watch it!

I could have eaten this with a spoon....

When it is all of the way melted, spread the chocolate over the chilled caramel mixture and then sprinkle with about a 1/4 cup of chopped pecans.

Chill for at least 2 hours before serving.

I haven't tried this yet but I can not wait! It looks so good

Sorry for the lack of pictures. Things are crazy and we have a ton of family members and friends coming!

Until tomorrow!

Cara


Turtle Tart

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup butter or margarine, softened

1

tablespoon water

1

egg

1

cup chopped pecans 

 

Filling

40

caramels, unwrapped

1/3

cup whipping cream

3/4

cup chopped pecans

 

Topping

1

bag (11.5 oz) milk chocolate chips (2 cups)

1/3

cup whipping cream

1/4

cup chopped pecans

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Makes 16 servings