Turtle Candy Tart

 

Here is a recipe that my darling mumsy and I tried when they visited. She got the recipe from Country Living magazine which she brought with her all the way to AZ. Working at the kitchen is so much fun with her than doing it all by myself. Together, we did pretty good.

It tasted so good that I spoiled myself with it for breakfast, lunch and dinner! mumsy told me to stop when she found what her naughty little girl did.

But then I guess you don't have to worry about eating too much of it because one tiny sliver is vey filling!

So if you are a chocolate, pecan and caramel lover, this one is perfect! 

The recipe would require candy thermometer, but if you don't have it, that's fine. I didn't use one anyway.

Turtle-Candy Tart

2 Salted unsalted butter
14 chocolate graham crackers crushed (about 1/2 cups)
1/3 cup granulated sugar
1 cup light-brown sugar
1 cup sweetened condensed milk
1/2 cup light corn syrup
6 ounces pecan halves, toastes (about 1 1/2 cups)
3/4 teaspoon vanilla
8 ounces bittersweet chocolate, finely chopped
2 1/2 cups heavy cream

1. Preheat oven to 375 F. Meanwhile, in a small pot over medium-low heat, melt 1 stick butter. Transfer to a medium bowl. Add graham crackers, granulated sugar, and 1/2 teaspoon sea salt and combine. Press mixture into the bottom and along the sides of an 11 inch tart pan with a removable bottom. Bake crust for 10 minutes. Transfer pan to a wire rack and cool, about 20 minutes.

2. Meanwhile, make caramel: In a medium pot fitted with a candy thermometer, melt remaining butter over medium heat. Add brown sugar, condensed milk, corn syrup and 1/2 teaspoon seasalt and stir to combine. Allow caramel to come to a boil: maintain gentle boil, stirring constantly until mixture reaches 240 F, about 10 minutes. Stir in pecans and vanilla. Pour caramel into tart crust and spread evenly. Set aside to cool, about 30 minutes.

3. Meanwhile, make ganache: Place chocolate in a medium bowl. In a small pot, bring I cup heavy cream to a boil and pour over chocolate. Let sit for 30 seconds then stir until melted. Pour over caramel and spread ganache into a smooth, even layer with a spatula.. Refrigerate tart until set, about 1 hour.

4. Meanwhile, in a medium bowl and using an electric mixer, beat remaining heavy cream until soft peaks form. Refrigerate until ready to serve. Once tart is set, remove outer ring of pan. Let sit at room temperature for 20 minutes before serving. Serve with dollops of whipped cream.
per slice, protein 5g; fat 41 g; carbohydrate;49g; fiber 2g; sodium; 72 mg; cholesterol 89 mg; calories 551

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