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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for every day but special enough to serve guests or take to a potluck. Ingredients:
1 sheet refrigerated pie pastry |
36 caramels |
1 cup heavy whipping cream, divided |
3-1/2 cups pecan halves |
1/2 cup semisweet chocolate chips, melted |
Directions:
1. Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
2. 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.
3. 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.
4. Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart. Yield: 16 servings.
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