Caramel Turtle Tart

Indulge in the luscious decadence of this Caramel Turtle Tart, a dessert masterpiece that combines rich flavors and luxurious textures. Featuring a buttery chocolate tart crust as the perfect foundation, this elegant treat is layered with silky homemade caramel, crunchy toasted pecans, and topped with a glossy dark chocolate ganache. Each bite delivers the perfect harmony of sweet, salty, and nutty notes, making it a show-stopping choice for any gathering or special occasion. With its stunning presentation, including whole pecans as a garnish, and make-ahead convenience, this tart will easily become a favorite centerpiece dessert. Whether you’re a chocolate lover, caramel enthusiast, or both, this recipe is sure to impress!

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 0.25 cup Unsweetened cocoa powder
• 0.5 cup Powdered sugar
• 0.5 cup Unsalted butter (cold, cubed)
• 1 large Egg yolk
• 2 tablespoons Cold water
• 1 cup Granulated sugar
• 0.5 cup Heavy cream
• 0.25 cup Unsalted butter (room temperature)
• 0.5 teaspoons Sea salt
• 1 cup Pecans (toasted and chopped)
• 4 ounces Dark chocolate (chopped)
• 0.25 cup Heavy cream (for ganache)
• 10 pieces Pecans (whole, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, whisk together the flour, cocoa powder, and powdered sugar.

Step 3

Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

Add the egg yolk and cold water. Mix until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 5

Roll the chilled dough out on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press it into the pan and trim the edges.

Step 6

Using a fork, prick the bottom of the crust. Line the crust with parchment paper and fill with pie weights or dried beans.

Step 7

Blind-bake for 15 minutes, then remove the weights and bake for another 5 minutes. Allow to cool completely.

Step 8

In a medium saucepan over medium heat, heat the granulated sugar while stirring constantly until it melts into an amber-colored liquid. Be cautious not to burn it.

Step 9

Remove from heat and carefully whisk in the heavy cream (the mixture will bubble). Stir in the butter and sea salt until smooth.

Step 10

Let the caramel cool slightly before pouring it into the cooled tart crust. Sprinkle the chopped pecans evenly over the caramel layer. Refrigerate for 1 hour.

Step 11

To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth.

Step 12

Pour the ganache over the caramel and pecan layer, spreading it evenly with a spatula. Let the tart set in the refrigerator for at least 2 hours.

Step 13

Once set, garnish with whole pecans arranged in a decorative pattern. Slice and serve.

Nutrition Facts

Serving size	(1115.6g)

Amount per serving	% Daily Value*
Calories	5127.4

Total Fat 345.5g	0%
Saturated Fat 164.9g	0%
Polyunsaturated Fat 0g
Cholesterol 759.0mg	0%
Sodium 1286.7mg	0%
Total Carbohydrate 500.9g	0%
Dietary Fiber 46.9g	0%
Total Sugars 294.2g
Protein 51.9g	0%

Vitamin D 47.4IU	0%
Calcium 346.7mg	0%
Iron 33.8mg	0%
Potassium 2302.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 3.9%

Carbs: 37.7%