Turtle Tart Recipes

Steps:

• Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with 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.

Steps:

• Bake tart shells according to directions.
• Break up pecan pieces and place a small amount in each tart shell.
• *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
• Bring to a boil, stirring a few times with a whisk.
• Let boil for 2 minutes.
• While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
• Cool and enjoy!
• These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set., If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.

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 side of ungreased 9-inch tart pan with removable bottom.
• Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
• In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping 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.

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.