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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the flour, cocoa powder, and powdered sugar.
Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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.
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.
Using a fork, prick the bottom of the crust. Line the crust with parchment paper and fill with pie weights or dried beans.
Blind-bake for 15 minutes, then remove the weights and bake for another 5 minutes. Allow to cool completely.
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.
Remove from heat and carefully whisk in the heavy cream (the mixture will bubble). Stir in the butter and sea salt until smooth.
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.
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.
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.
Once set, garnish with whole pecans arranged in a decorative pattern. Slice and serve.
Nutrition Facts
Calories |
5127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.5 g | 443% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 500.9 g | 182% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 294.2 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 347 mg | 27% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2302 mg | 49% | |
*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.
