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Rating: 4.0/5 (11 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 565
% Daily Value**
Total Fat 35g
53%
Saturated Fat 11g
17%
Unsaturated Fat 6g
Cholesterol 46mg
15%
Sodium 237mg
10%
Total Carbohydrate 66g
22%
Dietary Fiber 5g
18%
Sugars 19g
Protein 7g
Vitamin A  7%Vitamin C  1%
Calcium  6%Iron  9%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Turtle Truffle Tart

Recipe Tags: Cake Recipes

Date Added: June 11, 2009

Ingredients:

4 oz Butter cut into 8 pieces
1/3 cup Sugar
2 teaspoons Extract Of Vanilla
1 1/3 cups Flour
1 Egg
1 1/2 cups Semisweet Chocolate Chips
1/2 cup Heavy Cream
1/3 cup Heavy Cream
14 oz Vanilla Caramels
3 cups Pecans Chopped
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Directions:

1. Preheat oven to 400 degrees.

2. To make crust, in a food processor, combine butter, sugar, and vanilla.

3. Process 1 minute. Add flour and process to blend.

4. With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl.

5. Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom.

6. Press a sheet of foil on top of crust and line with pie weights or dried beans.

7. Bake 10 minutes. Remove foil and weights and bake 5 to 7 minutes longer, or until golden.

8. Let cool. Meanwhile, prepare truffle mixture.

9. In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream.

10. Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred.

11. When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust.

12. Refrigerate 15 minutes, or until truffle mixture is set.

13. In a large skillet, combine caramels and remaining 1/2 cup cream.

14. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes.

15. Stir in pecans. Spread evenly over chilled truffle mixture.

16. Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt.

17. Drizzle with a fork over top of tart. Refrigerate until filling is set, at least 1 hour.

18. Before serving, remove side of pan, and using a sharp knife, cut tart into slices.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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