February’s Feature Recipe

Caramel Turtle Truffle Tart

1 1/3 cups flour
1/3 cup sugar
1/2 cup butter, cut into slices
1 large egg
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate morsels
3/4 cup whipping cream, divided
1 (14 oz.) package caramels
3 cups chopped pecans

For crust, add first 3 ingredients to food processor.  Process 1 minute or until crumbly.  Add egg and vanilla through chute with motor running; process until mixture forms a smooth dough.  Press mixture into bottom and up sides of an 11” tart pan; prick bottom generously with a fork.  Bake at 400° for 10 minutes or until golden; cool.  Combine chocolate morsels and 1/4 cup whipping cream in a small microwave-safe bowl; microwave on high 1 to 1 1/2 minutes until chocolate melts, stirring once.  Spread 1 cup mixture evenly in bottom of baked pastry, reserving remaining mixture.  Chill 30 minutes.  Combine caramels and remaining 1/2 cup whipping cream in a heavy saucepan.  Cook over low heat, stirring constantly, until caramels melt and mixture is smooth.  Stir in pecans and spread evenly over chocolate layer.  Drizzle remaining chocolate over top of pecan layer.  (If chocolate is firm, microwave on high for 30 seconds or until soft.)  Chill at least 1 hour.  Let stand 30 minutes before serving.


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