1 stick (4 ozs) butter; cut into 8 pieces
1/3 cup sugar
2 teaspoon vanilla extract
1 1/3 cup flour
1 egg (9 ozs)
1/2 cup heavy cream
1/3 cup heavy cream
1 pkg (14 oz.) vanilla caramels
3 cup chopped pecans
Preheat oven to 400 degrees. To make crust, in a food processor, combine butter, sugar, and vanilla. Process 1 minute. Add flour and process to blend. With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl. Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom. Press a sheet of foil on top of crust and line with pie weights or dried beans. Bake 10 minutes. Remove foil and weights and bake 5 to 7 minutes longer, or until golden. Let cool. Meanwhile, prepare truffle mixture. In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream. Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred. When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust. Refrigerate 15 minutes, or until truffle mixture is set. In a large skillet, combine caramels and remaining 1/2 cup cream. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes. Stir in pecans. Spread evenly over chilled truffle mixture. Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt. Drizzle with a fork over top of tart. Refrigerate until filling is set, at least 1 hour. Before serving, remove side of pan, and using a sharp knife, cut tart into slices.
COMMENTS: This caramel tart, which tastes almost like a piece of candy, is a breeze to prepare with store-bought caramels. Pile the caramel-pecan mixture on top of a chocolate truffle mixture spread on a butter cookie crust.
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