Turtle Praline Tart

By carvalhohm

Ingredients

• 1 sheet refrigerated pie pastry
• 36 caramels
• 1 cup heavy whipping cream, divided
• 3-1/2 cups pecan halves
• 1/2 cup semisweet chocolate chips, melted

Preparation

Step 1

Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

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. Drizzle with melted chocolate.

Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

Yield: 16 servings.