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Cook'n with Betty Crocker 
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Pecan Caramel Tart |
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Serves: 12 Print this RecipeKathy Specht - Carlsbad, California Bake-Off® Contest 33, 1988 Wow! You'll love this "confection in a crust." So unbelievably easy-so irresistibly delicious. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 36 vanilla caramels, unwrapped 1/2 cup whipping cream 3 1/2 cups pecans halves TOPPING 1/4 cup semisweet chocolate chips 1 teaspoon margarine or butter 1 tablespoon whipping cream Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In medium heavy saucepan, combine caramels and 1/2 cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled baked shell. In small saucepan over low heat, melt chocolate chips with margarine, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired. Store in refrigerator. Nutrition Per Serving: Calories 440; Protein 4g; Carbohydrate 34g; Fat 33g; Sodium 150mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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