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Chocolate Caramel Turtle Tart

April 30, 2012

When I quit my job a few weeks ago I knew exactly what I was leaving behind.  I also had a firm understanding of the road that lies ahead.  I know that there are going to be tough and trying times but with those times will also be times of pure joy and excitement.  There is always a bright side to every situation.  When I think back on all the work I have accomplished over the course of the last year I am left with a very positive feeling of contentment.  I feel proud of myself for not leaving a mess behind, for communicating my appreciation for the opportunities that were handed to me and for also being brave enough to walk away.  Unfortunately, not everyone shares my positive outlook and that’s okay as well because I feel that I have enough optimism to serve us all well!

One of the wonderful things I was able to take with me from my job was this incredibly decadent Chocolate Caramel Turtle Tart.  It is a dessert that is not for the weak of heart.  It takes a very serious commitment to bite into this dessert.  It is the type of dessert that will either last you an entire month or less than a day.  You can completely get away with having a tiny silver and it will satisfy your sweet tooth instantly.  If you recall, the Lemon Blackberry Tarts that I made this recipe utilizes the same flaky shortbread pastry crust.  If you have not used that recipe yet, you best get on it and try it here!  It is insanely delicious.  As if that weren’t enough, the crust is topped with toasted pecans and then covered with a creamy smooth caramel and then topped with a rich chocolatey ganache topping.  I can feel your teeth aching in angst from here 🙂 Just remember moderation is key!

Chocolate Caramel Turtle Tart

For the Shortbread Pastry Crust

2 cups flour
1/2 cup icing sugar
1/2 cup butter
1/2 cup margarine
1/2 tablespoon vanilla

For the Filling

1 cup chopped pecans, toasted
1/2 cup butter
1/2 cup lightly packed brown sugar
2 tablespoons honey
2 tablespoons sugar
2 tablespoons whipping cream

For the Chocolate Topping

1/2 cup whipping cream
1 tablespoon sugar
2/3 cup semi-sweet chocolate chips

For the Garnish

10 whole pecans
3-4 tablespoons Homemade Caramel Sauce

To Prepare the Shortbread Pastry Crust

Place the flour and icing sugar in a bowl. Place the butter and margarine in the bowl of your electric mixer and beat until softened. Add the flour and icing sugar and beat on low speed until light and fluffy. Add the vanilla and beat until thoroughly combined.  Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.

Lightly butter and flour  a 10-inch tart pan with a removable bottom. Once the pastry has chilled sufficiently, evenly pat it into the bottoms and up the sides of the tart pans. Cover the tart shells with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 350 degrees F  and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place the prepared tart pan on a larger baking sheet and bake the crust for 10-12 minutes or until crust is dry and golden brown. Remove from oven and place on a wire rack to cool.

To Prepare the Filling

Preheat oven to 350 F.  Place the toasted pecans in the baked tart shell and set aside.  Place the butter, brown sugar, honey and granulated sugar into a heavy bottomed saucepan and set over medium-low heat.  Melt the butter slowly and bring to a boil.  Allow the filling to boil gently for about 3-5 minutes ~ DO NOT STIR as this will cause the filling to form crystals.  Remove from heat and add the 2 tablespoons of whipping cream.   Pour the filling over the toasted pecans and bake for 15-20 minutes or until the filling looks thick and bubbly.  Remove from the oven and allow the tart to cool to room temperature.

To Prepare the Chocolate Topping

Once the tart has cooled to room temperature, add the whipping cream and sugar to a small saucepan.  Place the saucepan over medium heat and bring it to a boil.  Remove from the heat and add the chocolate chips.  Whisk the mixture until it is smooth and then pour it over the tart.

To Garnish

Place whole pecans around the tart decoratively and then drizzle with homemade caramel sauce.

Makes 1~10-inch Tart

This is tart is a delightful treat!  If you love the turtle candies you’ll think you have found heaven on earth with this one 🙂

From our kitchen to yours,
Sydney Jones

8 Comments leave one →
  1. April 30, 2012 1:58 pm

    Wow. This tart looks so flippin’ fantastic!

    I grew up on those turtle candies, so I am sure I would just love this!!

  2. April 30, 2012 2:35 pm

    This sounds like heaven….must try it!

  3. April 30, 2012 4:48 pm

    Yes, with this fabulous dessert, moderation is most definitely the key. It really does look that good!

  4. April 30, 2012 6:56 pm

    OMG…cannot WAIT to try this. For some reason, I don’t own a tart pan, however. Oh well. A perfect excuse to buy one! 🙂

  5. April 30, 2012 8:34 pm

    I actually drooling over my keyboard. This looks fantastic! Glad to see the optimism too – so many people lack those positive vibes 😀

  6. May 2, 2012 3:31 am

    Oh dear God! I only have one problem – my tart pan is about 2x bigger than most normal tart pans…. I could say “what a perfect excuse to double the recipe” but my waist wouldn’t thank me – I’m already trying to shed some pounds at the moment so I’ll need to save this for when I can get a more regular sized pan – it looks divine and so delicious!

  7. May 3, 2012 4:33 pm


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