Turtle Tart

Name: Turtle Tart
Prep time: 45 min
Total time: 5 h 10 min
Yield: 10 - 12 serving(s)
Ingredients: 1 c. pecans, toasted; 1 c. all-purpose flour; 1/2 tsp. kosher salt; 6 tbsp. salted butter, at room temperature; 1/3 c. sugar; 1 large egg yolk; 10 oz. semisweet chocolate, chopped; 1 1/2 c. sugar; 1/4 c. water; 6 tbsp. cold salted butter, cut into cubes; 1 c. heavy cream; 1 c. chopped pecans, toasted; 1/4 c. caramel sauce; 1 tsp. flaky sea salt; Vanilla ice cream, for serving

This chocolatey dessert is packed with toasted pecans and gooey caramel.

By Ree DrummondPublished: Oct 10, 2024

Be the first to review!

Jump to recipe

David Malosh

Advertisement - Continue Reading Below

Yields:

10 - 12 serving(s)

Prep Time:

45 mins

Total Time:

5 hrs 10 mins

Ingredients

CRUST

1 cup
pecans, toasted
1 cup
all-purpose flour
1/2 tsp.
kosher salt
6 Tbsp.
salted butter, at room temperature
1/3 cup
sugar
1
large egg yolk

FILLING

10 oz.
semisweet chocolate, chopped
1 1/2 cups
sugar
1/4 cup
water
6 Tbsp.
cold salted butter, cut into cubes
1 cup
heavy cream
1 cup
chopped pecans, toasted
1/4 cup
caramel sauce
1 tsp.
flaky sea salt
Vanilla ice cream, for serving

Directions

1. Step 1For 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.
2. Step 2Press 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. Step 3Meanwhile, 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. Step 4Pour 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.