Pecan Caramel Tart

By bubbles7380

oven 450*
10 inch tart pan with removal bottom

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

Preparation

Step 1

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