-Dorothy Cross TMPJ72B
1 Stick (4 ozs) butter;
-cut into 8 pieces
1/3 c Sugar
2 ts Vanilla extract
1 1/3 c Flour
1 Egg
1 1/2 c Semisweet chocolate chips
-(9 ozs)
1/2 c Heavy cream
1/3 c Heavy cream
1 pk (14 oz.) vanilla caramels
3 c 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.
Yields
12 Servings