Best 5 Turtle Tart With Caramel Sauce Recipes

CARAMEL TURTLE TART

Steps:

• 1. Fit pie shell dough into a 9-inch tart pan with a removable bottom. Preheat oven and bake tart shell according to package directions. Let shell cool completely.
• 2. Combine sugar, water, and corn syrup in a small, heavy saucepan. Bring to a boil over medium-high heat without stirring. Continue cooking without disturbing until mixture turns golden (about 15 minutes). Reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth. Stir pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days).
• 3. Place chocolate, remaining 1 Tbsp. cream and vegetable oil in a small microwavable bowl; heat mixture for 2 minutes at medium (50%) power. Stir until smooth. (If it doesn't melt after 2 minutes, microwave in additional 30-second intervals until smooth.)
• 4. Transfer chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag. Cut off top and drizzle chocolate on top of tart. Chill again until ready to serve.
• 5. For optional sweetened whipped cream: Beat 1 cup heavy cream in a deep bowl with electric mixer on medium-high speed until in begins to thicken. Add 2 Tbsp. confectioners' sugar and 1/2 tsp. vanilla extract and beat just until cream forms soft peaks. (Yields about 2 1/4 cups)

TURTLE PRALINE TART

Steps:

• Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.

TURTLE TART

Steps:

• 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.
• Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
• 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.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until 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.

APPLE TART WITH CARAMEL SAUCE

Steps:

• For caramel sauce:
• Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
• For crust:
• Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
• For filling:
• Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
• Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

CARAMEL TURTLE TART

Steps:

• Fit pie shell dough into 9 inch tart pan with a removable bottom.Preheat oven and bake tart shell according to package directions. Let cool completely.
• Combine sugar, water and corn syrup in a small, heavy saucepan. Bring to a boil over medium heat without stirring. Continue cooking without disturbing until mixture turns golden, reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth.
• Stir in pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days if you want to).
• Place chocolate, remaining 1 tbsp cream and vegetable oil in a small microwavable bowl; cook mixture for 2 minutes at medium power.
• Stir until smooth (if it doesn't melt after 2 minutes microwave and additional 30 second intervals until smooth).
• Place chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag.
• Cut off tip and drizzle chocolate on top of tart. Chill again until ready to serve.