Pecan caramel tart
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (15-oz) Pillsbury All Ready pie crusts; (can be found in dairy case) |
| 18 | Vanilla caramel candies | |
| ½ | cup | Whipping cream |
| 3½ | cup | Pecan halves |
| 1 | teaspoon | Butter or margarine |
| ¼ | cup | Semi-sweet chocolate chips |
| 1 | tablespoon | Whipping cream |
| Sweetened whipped cream (optional) | ||
Directions
TOPPING
Heat the oven to 450 degees. Pre a pie crust according to package directions for unfilled 1-crust pie, using 10-inch tart pan with removable bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake for 9-11 minutes, or until light golden brown. Cool completely.
In medium saucepan, combine caramels and ½ cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled, baked crust.
In small saucepan over low heat, melt margarine and chocolate chips, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .