This is from the June 2011 Taste of Home
Ingredients
1 Sheet refrigerated pie pastry
36 caramels
1 cup heavy whipping cream, divided
3 1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted
1) Unroll pastry on a lightly floured surface. Transfer to an 11" flurred tart pan with removable bottom; trim edges.
2) Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer until light golden brown. Cool on a wire rack.
3) 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 in crust. Drizzle with melted chocolate.
4) Cover and refrigerated for 30 minutes or until set. Whip remaining cream; serve with tart.
Yield: 16 Servings
0 comments:
Post a Comment