Best Turtle Tarts Recipes

TURTLE TART

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
• Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
• Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

TURTLE TARTS

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 TART

Steps:

• Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
• Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
• In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

TURTLE PRALINE TART

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.

SALTED TURTLE TARTLETS

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.

TURTLE PRALINE TART

Steps:

• 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.
• Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
• In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
• Spread filling evenly into crust.
• In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
• Whip remaining cream and serve with tart.

CARAMEL TURTLE TART

Steps:

• 1. Fit pie shell dough into a 9-inch tart pan with a removable bottom. Preheat oven and bake tart shell according to package directions. Let shell cool completely.
• 2. Combine sugar, water, and corn syrup in a small, heavy saucepan. Bring to a boil over medium-high heat without stirring. Continue cooking without disturbing until mixture turns golden (about 15 minutes). Reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth. Stir pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. Chill for at least 30 minutes (or up to 2 days).
• 3. Place chocolate, remaining 1 Tbsp. cream and vegetable oil in a small microwavable bowl; heat mixture for 2 minutes at medium (50%) power. Stir until smooth. (If it doesn't melt after 2 minutes, microwave in additional 30-second intervals until smooth.)
• 4. Transfer chilled tart to a serving platter. Scrape melted chocolate into a corner of a small, sturdy plastic bag. Cut off top and drizzle chocolate on top of tart. Chill again until ready to serve.
• 5. For optional sweetened whipped cream: Beat 1 cup heavy cream in a deep bowl with electric mixer on medium-high speed until in begins to thicken. Add 2 Tbsp. confectioners' sugar and 1/2 tsp. vanilla extract and beat just until cream forms soft peaks. (Yields about 2 1/4 cups)