Turtle Praline Tart
Indulge in the rich, decadent layers of a Turtle Praline Tart, where buttery pecan praline meets silky chocolate ganache for the ultimate dessert experience. This show-stopping tart begins with a buttery, golden crust that’s filled with a lusciously smooth, homemade caramel pecan praline mixture, perfectly balanced with hints of toasted nuttiness. A glossy layer of semi-sweet chocolate ganache is poured on top, creating a luxurious finish that melts in your mouth with every bite. Easy to make yet delightfully elegant, this dessert comes together with just 30 minutes of prep time and is perfect for special occasions or holiday celebrations. Elevate each slice with a sprinkle of sea salt for a sweet-and-savory contrast that makes the flavors truly unforgettable. Perfect for chocolate and caramel lovers alike, this Turtle Praline Tart is a must-try treat that will wow your family and friends!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Powdered sugar
- 0.75 cups Unsalted butter, cold and cubed
- 1.5 cups Pecans, roughly chopped
- 0.75 cups Granulated sugar
- 0.75 cups Heavy cream
- 0.25 cups Unsalted butter
- 1.25 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
In a medium bowl, whisk together the all-purpose flour and powdered sugar. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom of the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 12-15 minutes or until lightly golden. Set aside to cool completely.
While the crust cools, prepare the praline filling. Spread the chopped pecans in a single layer on a baking sheet and toast in the oven for 6-8 minutes until fragrant. Remove and allow them to cool slightly.
In a medium saucepan over medium heat, combine the granulated sugar, 0.75 cups heavy cream, and 0.25 cups unsalted butter. Stir constantly until the mixture is smooth and begins to boil.
Reduce the heat to low and simmer for 6-8 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and stir in the toasted pecans and vanilla extract. Pour the mixture into the cooled tart shell, spreading it evenly.
To make the ganache, heat 0.5 cups of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth.
Pour the chocolate ganache over the praline layer in the tart shell, using a spatula to spread it evenly. Let the tart sit at room temperature for at least 1 hour or refrigerate for 30 minutes to allow the ganache to set.
If desired, sprinkle the top with a small amount of sea salt for a sweet-salty finish. Slice the tart and serve at room temperature or chilled.
Nutrition Facts
Calories |
6012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.4 g | 579% | |
| Saturated Fat | 214.4 g | 1072% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 486.2 g | 177% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 303.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 982 mg | 21% | |
*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.
