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Tantalizing Turtle Tard

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Ingredients

  • 10.5 oz pecan shortbread cookies (20)
  • 2 Tablespoons Granulated Sugar
  • 5 Tablespoons Salted Butter, melted and divided
  • 2 Egg yolks
  • 6 Tablespoons heavy cream, divided
  • 1/4 Teaspoons Salt
  • 1 Cup Packed Light brown Sugar
  • 3 Tablespoons Cornstarch
  • 2 Cups Coarsely chopped pecans
  • 1 Teaspoons Vanilla Extract
  • 2 oz. Bittersweet chocolate, chopped

Details

Preparation

Step 1

Heat over to 350 degrees. In food processor, pulse cookies and granulated sugar 5 times. Stir in 3 tablespoons butter, press crumbs into bottom and up sides of 9" tart pan with removable bottom. Bake 15 Minutes, Chill.

In a bowl, combine egg yolks, 1-1/4 cups water, 2 Tablespoons cream and salt. In saucepan, combine brown sugar, and cornstarch. Stir in egg mixture and pecans. Bring to a boil. Cook 1 minute more, stirring constantly. Remove from heat. Add vanilla extract and remaining butter.

In microwave safe bowl, microwave chocolate and remaining cream 1 minute. Stir until smooth, spread 1/4 cup mixture in bottom of crust. Add pecan mixture. Drizzle with remaining chocolate mixture. Chill one hour.

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