Best Salted Turtle Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURTLE TARTS



Turtle Tarts image

After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.

Provided by Pamela

Categories     Tarts

Time 30m

Yield 40 tarts

Number Of Ingredients 8

40 prepared tart shells (prepared or homemade)
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
1 cup margarine
4 tablespoons corn syrup
1 teaspoon vanilla
pecan pieces
40 chocolate melting wafers, 1 for each tart

Steps:

  • Bake tart shells according to directions.
  • Break up pecan pieces and place a small amount in each tart shell.
  • *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
  • Bring to a boil, stirring a few times with a whisk.
  • Let boil for 2 minutes.
  • While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
  • Cool and enjoy!
  • These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!

TURTLE PRALINE TART



Turtle Praline Tart image

This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
36 caramels
1 cup heavy whipping cream, divided
3-1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted

Steps:

  • Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.

Nutrition Facts : Calories 335 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.

SALTED TURTLE TARTLETS



Salted Turtle Tartlets image

Add these salted turtle tartlets that are made using Pillsbury™ pie crusts and chocolate - a wonderful dessert on your party menu.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 30

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup sugar
1/4 cup light corn syrup
1/3 cup water
2/3 cup whipping cream
3/4 teaspoon vanilla
1/4 cup unsalted butter, cut into pieces
1/2 cup pecan halves, toasted, chopped
4 oz bittersweet chocolate, chopped
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 450°F. Remove crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 15 rounds from each crust; discard scraps. Fit rounds into ungreased mini muffin cups, pressing in gently. Prick with fork. Bake 10 to 12 minutes or until edges are light golden brown. Cool on cooling rack about 15 minutes. Remove from cups to cookie sheet.
  • In heavy 1-quart saucepan, combine sugar, corn syrup and water. Cook over medium-high heat 10 minutes, gently swirling occasionally, until mixture turns dark golden brown. Add 1/3 cup of the whipping cream and the vanilla; stir until bubbling stops. Remove from heat. Stir in butter until smooth. Divide caramel evenly among mini muffin cups. (You'll have about 1/3 cup caramel left over. Store in refrigerator.) Sprinkle pecans evenly over caramel. Let stand 15 minutes.
  • Place chocolate in heatproof bowl. In 1-quart saucepan, heat remaining 1/3 cup whipping cream to simmering; pour over chocolate. Let stand 2 minutes. Stir until smooth. Spoon chocolate over tartlets. Cool 5 minutes. Sprinkle with sea salt. Let stand 2 hours or until set.

Nutrition Facts : Calories 156, Carbohydrate 18 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 119 mg

Related Topics