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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This delicious looking recipe, submitted by Kathy Specht of Cambria, CA. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time. Ingredients:
1 refrigerated pie crust |
36 caramels |
1 cup heavy whipping cream, divided |
3 1/2 cups pecan halves |
1/2 cup semi-sweet chocolate chips |
Directions:
1. On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
2. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
3. In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
4. Spread filling evenly into crust.
5. In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
6. Whip remaining cream and serve with tart.
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