Tantalizing Turtle Tard
By fcgra
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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