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Caramel Turtle Tart

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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American
Servings 10 slices

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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.