Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 25 servings
Category: dessert
Method: oven
Cuisine: american
Chocolate Turtle Tart
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This Chocolate Turtle Tart is the pinnacle of holiday desserts: a pecan crust, gooey caramel-pecan filling, and a thick layer of chocolate on top make for a bite of pure holiday bliss.
Chocolate Turtle Tart
Introducing the Chocolate Turtle Tart, aka a slice of decadence in tart form, a combo of everything good in this world (pecans, caramel, and chocolate). Now I now you may be thinking that you’ve got your Thanksgiving dessert table all planned, but hear me out. We love a classic, but every year, someone (a brave soul) tries to mix it up a bit and adds a new dessert to the table. This year, that someone could be you and that dessert could be this chocolate turtle tart.
Plus, because it’s basically candy in tart form, everyone will just want a sliver so this serves a crowd. The perfect holiday dessert in my book!
What is a chocolate turtle tart?
Everyone loves a chocolate turtle. The indulgent combination of pecans, caramel and chocolate is simply perfection. And it’s no exception in this tart. Yes, friends, this is what happens when pecan pie and chocolate caramel decide to raise the dessert stakes for Thanksgiving. It’s a tart with a pecan crust, gooey caramel pecan filling, and a rich layer of chocolate on top. So, grab a fork and let’s dive into why this tart might just make you the MVP of Thanksgiving.
What makes this chocolate turtle tart *so* good
Breaks the Pie Monopoly
Look, pies are fantastic. We bow to the greatness of a good pumpkin or apple pie. But sometimes, you need to shake things up, and this tart does just that without totally abandoning Thanksgiving flavor tradition. It’s nutty, caramel-y, and it still has all the cozy, autumnal vibes.
Pecan Crust: A Game Changer
Instead of the usual graham cracker or pie dough crust, this tart has a pecan crust. This means even more flavor packed into every single bite, plus a nice crumbly texture. And it’s a sneaky way to get a few more healthy fats into your dessert (you know, for balance).
Caramel Pecan Filling: A Sugary Hug
Caramel and pecans are already best friends, but layer them together, and you get a rich, gooey filling that tastes like everything you love about fall. If a Thanksgiving hug had a flavor, this might just be it.
Chocolate: The final layer of chocolate on this tart takes it from good to legendary. This isn’t just any chocolate drizzle; it’s a thick, glorious chocolate layer. It’s the grand finale of flavors, like the holiday fireworks finale you didn’t know you needed. If you get complaints, they’re probably just overwhelmed by the deliciousness.
How to prep this chocolate turtle tart ahead of time
This tart is perfect for holidays because you can make it a few days in advance and it tastes just as delicious as if you’d made it during the craziness of Thanksgiving day.
- Make it ahead – You can make this whole tart up to 3 days before serving. Simply keep it covered in the fridge until the day you’re ready to serve. Leave it on the counter for a few hours to come back to room temperature and serve as directd!
- Split up the work – You can also break the making of this into chunks.You can make the crust up to 3 days in advance before filling and topping with chocolate–you can even make the crust up to 3 months in advance and freeze until ready to use! You can also prep the crust and filling and top with chocolate the day of to avoid an oxidation!
How should you store this tart?
Don’t worry–we gotcha covered Store this tart covered in the fridge for best results. Make sure to take it out of the fridge and let it come fully to room temperature before serving or the caramel will get super hard!
Happy baking, my friends!
XXX
Units:
Ingredients
For the Crust
- 1 cup pecans
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Filling
- 1 cup sweetened condensed milk
- 3/4 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Layer
- 6 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon coconut oil
- 1/3 cup pecans, finely chopped
Instructions
- First, make the crust. Preheat the oven to 350°F. Line the bottom of a 9-inch circular tart pan with parchment paper, then grease the sides with cooking spray. Set aside.
- In a food processor, combine the pecans, all-purpose flour, sugar, butter, vanilla and salt. Pulse until the mixture starts to clump together. It will still be a little sandy, but if you squeeze it in your palm it should stick together.
- Transfer the crust to the prepared pan, pressing it into an even layer along the bottom of the pan and up the sides with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in so that there is about 1/4 inch border along the edges and a wide divot in the center.
- Create air pockets in the crust by poking the bottom a few times with a fork. Line the crust with parchment paper and fill with dry beans, rice, or pie weights. Bake at 350°F until golden brown all over, 18 to 20 minutes.
- Once the crust is out of the oven, make the filling while it cools. In a medium sauce-pan of low-medium heat, combine the sweetened condensed milk, sugar and butter.
- Use a silicone spatula to stir to combine and bring to a simmer. Cook for 5 minutes or until the caramel is a light brown, thickened and the sugar is completely melted. Stir in the vanilla extract, salt, and chopped pecans.
- Transfer the caramel into the baked crust, spreading it into an even layer all the way to the edges. Set aside to cool for 30 minutes.
- After 30 minutes, prep the chocolate layer. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then remove and use a silicone spatula to stir. Repeat, microwaving in 30 second increments and stirring between each, until the chocolate is fully melted.
- Pour the chocolate over the caramel, using an offset spatula to spread into an even layer. If you want chocolate drizzles on top, leave a tablespoon of the chocolate in the bowl! Set aside the tart to set for 15 minutes. After 15 minutes, sprinkle with the pecans and drizzle with the remaining chocolate (you might have to heat it back up!). Place the tart in the fridge to set completely, at least 2 hours before serving! Enjoy!
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