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Ingredients
- 1 refrigerated pie pastry
- 36 caramels
- 1 cup heavy whipping cream, divided
- 3 1/2 cups pecan halves
- 1/2 cup semisweet chocolate chips
Preparation
Step 1
On a lightly floured surface unroll pastry. Transfer to an 11 inch fluted tart pan with removable bottom, trim edges. Line unpricked pastry with a double thickness of foil. Bake at 450RF for 8 minutes. Remove foil; bake 5 - 7 minutes longer or until lightly golden brown.
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.
In a small microwave safe bowl, melt chips; drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream, serve over tart.