Sweets made of caramel, chocolate, and pecans appeared before the 1900s, but the name “turtle,” was coined in 1918. Referring to the treat's rounded appearance with foot-like bumps, the name was used by Johnson's Candy Company in 1918. In the first decades of the 20th century, “turtle” confections became popular around the country and the ingredients easily adapted to other desserts, like this rich turtle tart.
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- In a medium saucepan, heat sugar and butter and stir constantly over medium heat. Cook until mixture begins to bubble.
- Continue to cook, stirring, for 1 minute.
- Remove the pan from heat and slowly add heavy cream, stirring to combine until smooth.
- Preheat oven to 350°F.
- In a food processor, combine pecans and sugar, pulsing until finely ground.
- Add the melted butter and pulse to combine.
- Press the mixture into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
- Bake for 12–15 minutes, until golden-brown.
- Cool completely on a wire rack.
- Place chocolate chips in a small bowl.
- Bring the cream just to a boil in a small saucepan.
- Pour the cream over the chocolate and whisk until completely mixed and smooth in texture.
- Pour the filling mixture into the cooled pecan crust.
- Let cool slightly, then refrigerate for about 30 minutes, until lightly set.
- Sprinkle the pecans over the top of all and refrigerate, covered, for about 3 hours until completely set.
- Drizzle the caramel sauce over the tart.
- Remove from the pan and slice into wedges.
For Caramel Sauce:
For Tart:
For Filling:
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