“This delicious looking recipe, submitted by Kathy Specht of Cambria, CA., took 3rd place in the Aug/Sept 2009 Taste Of Home "5-Ingredient" contest. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time.”
READY IN:
1hr 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
  2. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
  3. In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
  4. Spread filling evenly into crust.
  5. In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
  6. Whip remaining cream and serve with tart.

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