Directions:
- Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. 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 for 30 minutes or until set. Whip remaining cream; serve with tart. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.55 Kcal (2393 kJ) | ||
| Calories from fat | 439.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.87g | 75% | |
|---|---|---|---|
| Cholesterol | 11.87mg | 4% | |
| Sodium | 117.49mg | 5% | |
| Potassium | 280.86mg | 6% | |
| Total Carbs | 35.02g | 12% | |
| Sugars | 20.99g | 84% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 563.1 Kcal (2358 kJ) | ||
| Calories from fat | 433.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.15g | 75% | |
|---|---|---|---|
| Cholesterol | 11.69mg | 4% | |
| Sodium | 115.75mg | 5% | |
| Potassium | 276.71mg | 6% | |
| Total Carbs | 34.5g | 12% | |
| Sugars | 20.68g | 84% | |
| Dietary Fiber | 5.31g | 22% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 73.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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