thepioneerwoman3.0
Turtle Tart
This chocolate turtle tart is the perfect - it's packed with toasted pecans and gooey caramel.
👥 10 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
- ●pan
- ●saucepan
📝 Preparation Steps
1
For the crust: Preheat the oven to 350˚. Finely grind the pecans in a food processor. Add the flour and kosher salt and pulse to combine. In a medium bowl, stir together the butter and sugar. Add the egg yolk and stir to combine. Add the pecan mixture; stir until fully combined and the mixture holds together when pinched.
large egg yolk1
2
Press the dough evenly into the bottom and up the sides of a 10-inch fluted tart pan with a removable bottom. Freeze the crust until firm, about ⏱️ 20 minutes. Bake until set and golden brown, 20 to ⏱️ 25 minutes. Let cool completely.
3
Meanwhile, for the filling: Put the chocolate in a medium bowl; set aside. Combine the sugar and water in a medium saucepan over medium-high heat and cook, undisturbed, until the sugar turns dark amber, about ⏱️ 10 minutes. Remove from the heat and add the butter and heavy cream (be careful, it will bubble up); stir until smooth. Pour the mixture over the chopped chocolate and let sit 2 to ⏱️ 3 minutes, allowing the chocolate to melt. Stir to combine. Let cool, about ⏱️ 20 minutes.
4
Pour the filling into the prepared crust. Sprinkle the pecans evenly on top. Refrigerate until set, at least ⏱️ 4 hours or overnight. When ready to serve, drizzle generously with the caramel sauce and sprinkle with the flaky sea salt. Serve with vanilla ice cream.
Vanilla ice cream, for serving
Nutrition Facts
calories
707 Calories
fat Content
47 g
fiber Content
4 g
sugar Content
60 g
sodium Content
376 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
85 mg
carbohydrate Content
70 g
saturated Fat Content
21 g
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