Turtle Tart With Caramel Sauce Recipes

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TURTLE TART WITH CARAMEL SAUCE



Turtle Tart with Caramel Sauce image

Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. -Leah Davis, Morrow, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

2 cups pecan halves, toasted
1/2 cup sugar
2 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup finely chopped pecans, toasted
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.

Nutrition Facts : Calories 632 calories, Fat 51g fat (24g saturated fat), Cholesterol 82mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.

APPLE TART WITH CARAMEL SAUCE



Apple Tart with Caramel Sauce image

Categories     Milk/Cream     Food Processor     Egg     Fruit     Dessert     Bake     Thanksgiving     Apple     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Caramel sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Crust
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored

Steps:

  • For caramel sauce:
  • Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
  • For crust:
  • Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
  • For filling:
  • Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
  • Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

TURTLE TART



Turtle Tart image

Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a time-saving cookie mix! Check out the recipe tip for using a common baking pan.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
  • Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
  • Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  • In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 59 g, Cholesterol 45 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 37 g, TransFat 0 g

CHOCOLATE GANACHE-CARAMEL COOKIE TART



Chocolate Ganache-Caramel Cookie Tart image

The definition of a decadent dessert, this dreamy chocolate ganache-caramel tart (with chocolate chunk cookie base, of course) gets drizzled with caramel sauce and sprinkled with sea salt to become an absolute showstopper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 16

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Water, oil and egg called for on cookie mix pouch
1/3 cup butter, melted
30 caramels, unwrapped
3 tablespoons heavy whipping cream
1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/4 cup caramel sauce
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
  • In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
  • In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
  • Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

TURTLE TART



Turtle Tart image

Make and share this Turtle Tart recipe from Food.com.

Provided by RecipeNut

Categories     Tarts

Time 3h45m

Yield 16 serving(s)

Number Of Ingredients 11

1 (17 1/2 ounce) bag betty crocker oatmeal cookie mix
1/2 cup butter or 1/2 cup margarine, softened
1 tablespoon water
1 egg
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
1 (11 1/2 ounce) bag milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
  • Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
  • Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  • In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Nutrition Facts : Calories 441.9, Fat 28.6, SaturatedFat 9.4, Cholesterol 44.6, Sodium 260.3, Carbohydrate 44.5, Fiber 1.4, Sugar 18.9, Protein 5.3

CHOCOLATE TURTLE SAUCE



Chocolate Turtle Sauce image

Making this rich chocolate turtle sauce is a family affair at our house-the kids love to unwrap the caramels! The sauce can be made ahead and frozen. -Marci Cullen, Milton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9 cups.

Number Of Ingredients 8

2 cups butter, cubed
2 cans (12 ounces each) evaporated milk
2 cups sugar
1/3 cup dark corn syrup
1/8 teaspoon salt
2 cups semisweet chocolate chips
1 package (14 ounces) caramels
1 teaspoon vanilla extract

Steps:

  • In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. , With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold.

Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

TURTLE PRALINE TART



Turtle Praline Tart image

This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. 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 until set, about 30 minutes. Whip remaining cream; serve with tart.

Nutrition Facts : Calories 335 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.

CARAMEL TURTLE TART



Caramel Turtle Tart image

Make and share this Caramel Turtle Tart recipe from Food.com.

Provided by kaliwags

Categories     Tarts

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 unbaked 9-inch pie shell, thawed
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
3/4 cup heavy cream
1 tablespoon heavy cream
1 cup pecans, coarsely chopped
1/2 teaspoon pure vanilla extract
1 ounce semisweet chocolate, finely chopped
1/2 teaspoon vegetable oil

Steps:

  • Fit pie shell dough into 9 inch tart pan with a removable bottom.Preheat oven and bake tart shell according to package directions. Let cool completely.
  • Combine sugar, water and corn syrup in a small, heavy saucepan. Bring to a boil over medium heat without stirring. Continue cooking without disturbing until mixture turns golden, reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth.
  • Stir in pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days if you want to).
  • Place chocolate, remaining 1 tbsp cream and vegetable oil in a small microwavable bowl; cook mixture for 2 minutes at medium power.
  • Stir until smooth (if it doesn't melt after 2 minutes microwave and additional 30 second intervals until smooth).
  • Place chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag.
  • Cut off tip and drizzle chocolate on top of tart. Chill again until ready to serve.

Nutrition Facts : Calories 361.1, Fat 18.9, SaturatedFat 6.3, Cholesterol 22.1, Sodium 86.6, Carbohydrate 48.9, Fiber 1.8, Sugar 38.6, Protein 2.4

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