Turtle Tart

By Dianne_H

From the Unheardof Restaurant. They typically use a five inch aluminum foil tart shell but you can use any size desired.

Ingredients

• Filling:
• 4 cups pecans
• 1/3 cup melted butter
• 1/3 cup sugar
• Caramel sauce:
• 2 cups caramels
• 1/4 cup heavy cream
• 1/2 cup brown sugar
• Chocolate sauce:
• 9 ounces good quality semi-sweet chocolate
• 3/4 cup sugar

Preparation

Step 1

Use 3 layers of phyllo, buttering each layer with melted butter. Place the phyllo layers in the tart shell, top with another tart shell, and place shells on heavy baking sheet. Weigh the top layer with pastry weights or dried beans and bake at 350 degrees for 12 minutes or until the phyllo has begun to colour. Remove top shell with weights.

Mix the pecans, melted butter and sugar in food processor until chopped, but not pasty. Place 1/3 cup of the mixture in each tart shell, bake again for 10 to 12 minutes at 350F or until deeply golden but not too brown.

While the tarts are cooking, melt the caramels in a double boiler along with 1/4 cup water. Stir until smooth and completely liquid. Pour two tablespoons topping over each tart before it is cool.

To make a sauce for the tart plate, place the remainder of caramel mixture back on stove, add heavy cream and brown sugar, stir until smooth, thin with water if necessary to produce desired consistency of caramel sauce.

To prepare the chocolate sauce, put the chocolate and the sugar along with one cup of water in a saucepan. Bring to a boil, whisk until smooth. Can be thinned if necessary.

Place two tablespoons of each of these sauces on a dessert plate, top with the tart, fill tart with whipped cream and garnish with chocolate shavings and fruit as desired.