The best delicious Pecan Caramel Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan Caramel Tart recipe today!
Hello my friends, this Pecan Caramel Tart recipe will not disappoint, I promise! Made with simple ingredients, our Pecan Caramel Tart is amazingly delicious, and addictive, everyone will be asking for more Pecan Caramel Tart.
What Makes This Pecan Caramel Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pecan Caramel Tart.
Ready to make this Pecan Caramel Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk (15-oz) Pillsbury All Ready
-pie crusts; (can be found
-in dairy case)
18 Vanilla caramel candies
1/2 c Whipping cream
3 1/2 c Pecan halves
TOPPING
1 ts Butter or margarine
1/4 c Semi-sweet chocolate chips
1 tb Whipping cream
Sweetened whipped cream
-(optional)
Heat the oven to 450 degees. Pre a pie crust according to package
directions for unfilled 1-crust pie, using 10-inch tart pan with removable
bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. Generously prick crust with fork. Bake for 9-11 minutes, or
until light golden brown. Cool completely.
In medium 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 crust.
In small saucepan over low heat, melt margarine and chocolate chips,
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. Makes 12 servings.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings
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