Turtle Praline Tart

This delicious looking recipe, submitted by Kathy Specht of Cambria, CA., took 3rd place in the Aug/Sept 2009 Taste Of Home "5-Ingredient" contest. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1  refrigerated pie crust
• 36  caramels
• 1  cup heavy whipping cream, divided
• 3 1⁄2 cups pecan halves
• 1⁄2 cup  semi-sweet chocolate chips

Directions

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