Turtle Tart
Indulge in the ultimate dessert decadence with this Turtle Tart, a show-stopping treat that combines rich chocolate, luscious caramel, and crunchy toasted pecans for pure bliss in every bite. Featuring a buttery, cocoa-infused tart crust as the base, this layered masterpiece is filled with silky homemade caramel and topped with a velvety chocolate ganache. To elevate the flavor, a sprinkle of flaky sea salt adds a perfect balance to the sweetness. Whether served chilled or at room temperature, this Turtle Tart is the ideal dessert for special occasions or to satisfy your cravings for something utterly indulgent. Perfect for chocolate and caramel lovers alike, it’s a dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 50 grams powdered sugar
- 115 grams unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
- 300 grams soft caramels
- 60 milliliters heavy cream (for caramel)
- 200 grams semi-sweet chocolate chips
- 120 milliliters heavy cream (for ganache)
- 120 grams pecans, toasted and chopped
- 1 teaspoon flaky sea salt (optional)
Instructions
Start by making the tart crust. In a large bowl, whisk together the flour, cocoa powder, and powdered sugar.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough starts to come together.
Turn the dough out onto a clean surface and gently knead it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
Press the dough into the tart pan, trimming any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the weights and bake for an additional 5-7 minutes, until fully set. Let cool completely.
To make the caramel layer, melt the soft caramels and 60ml of heavy cream in a heatproof bowl set over simmering water or in a microwave in 30-second increments. Stir until smooth.
Pour the caramel evenly over the cooled tart crust and sprinkle with half of the chopped pecans. Chill in the refrigerator for 15 minutes to set.
While the caramel sets, prepare the ganache. Heat 120ml of heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a mixing bowl.
Let sit for 2 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
Pour the ganache over the chilled caramel layer, smoothing it into an even layer. Sprinkle the remaining pecans over the ganache.
Optional: Sprinkle a pinch of flaky sea salt over the top for extra flavor.
Refrigerate the tart for at least 1 hour before serving to allow all the layers to set.
Slice and serve the Turtle Tart chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
5419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.3 g | 423% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 609.6 g | 222% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 361.3 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 467 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1571 mg | 33% | |
*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.
