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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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I made my Pecan Tarts for our Cookie Exchange last Christmas, but I wanted to create another “flavor” to go along with them. This turtle filling was definitely a keeper. The caramel is soft and easy to bite into, and the chocolate beneath it was just right. Read more . The finely diced nuts on top gave a nice crunch. I used the traditional diced pecans on some, and used saltier diced cashews on others – because I like that salty/sweet combo, I think my favorite was the cashew topped tarts. I’m sure they would also be good with pistachio nuts, or almonds, etc – have some fun and make it your own creation! Ingredients:
tart shell |
1/2 cup butter, softened |
1/4 cup white sugar |
1/4 cup brown sugar |
2 egg yolks |
1 teaspoon vanilla extract |
2 cups flour |
chocolate layer |
3/4 cup dark or milk chocolate chips |
caramel layer |
14 ounces caramels, unwrapped (i used brach’s caramels) |
1/3 cup sweetened condensed milk |
2 tablespoons butter |
nut layer |
1/2 cup finely diced pecans or cashews or nut of your choice |
Directions:
1. To prepare the cookie shell, mix softened butter with both sugars; add yolks and extract.
2. Stir in flour; mixture will be quite dry and crumbly.
3. Use enough dough to press it into the bottom and up the sides of mini-muffin tins (spray tins with cooking spray for easier removal of baked tarts). This is much easier to do if you buy a pastry or tart “press”, available in most kitchen departments. You simply place a ball of dough in the tart cup and press down with the pastry press to form it into the cup…very easy and so much less time-consuming!
4. Bake shells at 400 degrees for 10 minutes.
5. While shells are baking, prepare the fillings.
6. Melt chocolate chips in a microwaveable glass and keep it warm by setting it in a larger bowl of hot water. Don’t let any water get into the melted chocolate or you will have a disaster if you try to re-heat it!
7. In a separate microwavable bowl, place unwrapped caramels, sweetened condensed milk and butter; microwave on high until melted and smooth, stirring every 30 seconds or so. Keep it warm by setting it in a larger bowl of hot water.
8. When shells are baked, remove pans from oven and place about 1/2 teaspoon melted chocolate in bottom of each shell, then top with melted caramel mixture.
9. When all shells are filled, sprinkle diced nuts over the tops.
10. Bake for another 3 minutes; remove pans from oven and set on racks.
11. Allow tarts to cool until you can run a knife around the outer edges of them and lift them out without breaking the cups. As they cool, the tarts will harden enough to allow you to do this, you just have to wait until they have cooled enough. If you wait too long, the tarts will begin to stick to the tart pans and they will be difficult to remove. Just keep checking them until you see they can easily be removed without breakage.
12. Cool completely on wire racks before storing in airtight container or wrapped and frozen.
13. NOTE: The Turtle Tarts are pictured in the very center of the cookie tray, to the right of the 2 Pecan Tarts on the left side of tray.
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