Pecan Caramel Tart

oven 450* 10 inch tart pan with removal bottom

Pecan Caramel Tart
Pecan Caramel Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 15

    oz ready pie crust

  • 1

    teaspoon flour

  • FILLING

  • 36

    caramels

  • 1/2

    cup whipping cream

  • 3 1/2

    cups pecan halves

  • TOPPING

  • 1

    teaspoon butter

  • 1/4

    cup semi-sweet chocolate chips

  • 1

    tablespoon whipping cream

Directions

Heat oven at 450* prepare pie crust according to package direction for unfilled one crust pie using a 10 inch tart pan with removable bottom or 9 inch pie pan place prepared crust in pan press in bottom and up side of pan trim edges if necessary generously prick crust with fork bake at 450 for 9 to 11 minutes or until light golden brown cool completely In medium heavy saucepan, combine caramels and 1/2 cup whipping cream cook over low heat until caramels are melted and mixture is smooth, stirring occasionally remove from heat add pecans stir well to coat spread evenly cover cooled, baked crust In small saucepan over low heat,melt butter and chocolate chips, stirring constantly add 1 tablespoon whipping cream, stir until well blended drizzle over pecan filling refrigerate 1 hour or until filling is firm garnish with sweetened whipped cream if desired

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