Imagine all the flavors of classic turtle candies—caramel, pecans, and chocolate—layered into one stunning tart. This Caramel Turtle Tart has a buttery shortbread crust, gooey caramel filling, toasted pecans, and a glossy chocolate ganache topping. It’s the kind of dessert that looks like it came from a fancy bakery but is secretly easy to make at home. Perfect for Thanksgiving, dinner parties, or as a gift-worthy treat. 🍫🥧✨

Love fancy-but-simple desserts? Try my Salted Caramel Cheesecake Bars or Chocolate Pecan Pie too!

🥧 Ingredients:

For the crust:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1–2 tablespoons ice water

For the caramel pecan filling:

1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups toasted pecan halves

For the chocolate ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Flaky sea salt (optional garnish)

🧁 Instructions:

1. Make crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough just comes together. Press into a 9-inch tart pan with removable bottom. Chill 15 minutes.

2. Bake crust: Preheat oven to 350°F. Prick crust with a fork, line with parchment, fill with pie weights, and bake 15 minutes. Remove weights, bake 10 more minutes until golden. Cool completely.

3. Caramel filling: In a saucepan, combine sugar and water over medium heat. Cook (without stirring) until amber. Remove from heat, whisk in butter and cream carefully (it will bubble). Stir in vanilla, salt, and toasted pecans. Spread evenly in cooled crust. Chill 20 minutes.

4. Ganache topping: Heat cream until steaming, pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Pour over caramel pecan layer, smoothing with spatula.

5. Finish & serve: Chill tart until set, about 2 hours. Slice and sprinkle with flaky sea salt if desired.

📝 Notes:

Use a tart pan with removable bottom for easy serving.
Caramel can be made a day ahead.
Swap pecans for walnuts if you like.

Serving Tips:

Serve slices with a dollop of whipped cream or vanilla ice cream.
Dress it up with chocolate curls or gold sprinkles for holidays.
Cut into bite-size wedges for elegant party trays.

Creative Variations:

Salted Caramel Turtle Tart: Add a sprinkle of flaky sea salt on top.
Mini Tarts: Use a muffin tin or mini tart pans for giftable desserts.
Gluten-Free: Substitute gluten-free flour blend in the crust.
No-Bake Shortcut: Use a store-bought crust and focus on the filling + ganache.

Troubleshooting:

Crust too crumbly? Add a touch more ice water.
Caramel seized? Add a splash of warm cream and whisk until smooth.
Ganache dull? Stir until glossy, or add a tiny pat of butter.

🧊 Storage Info:

Fridge: Store covered up to 5 days.
Freezer: Freeze slices wrapped in parchment + foil up to 2 months. Thaw overnight in fridge.