Just like the famous candy — salty and sweet, crunchy and smooth — all together in this rich and decadent dessert.
|Gooey, Yummy, Crunchy Turtle Tart|
This tart combines gooey, sweet caramel with a rich, buttery shortbread crust and topped with crunchy toasted pecans and chocolate chunks. I served thin slices with vanilla ice cream and chocolate sauce drizzled on top. You can also make this as a bar cookie.
Makes 1 - 8" tart
Special tools: 8" springform pan; candy thermometer
1 recipe Shortbread Crust (recipe below)
1 3/4 cups (12.25 ounces) packed brown sugar
1/4 cup honey or light corn syrup
3/8 teaspoon salt (1/2 teaspoon for coarse or flaky sea salt)
1/4 cup water
4 tablespoons (1 stick) unsalted butter
One 14-ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups (7 ounces) whole pecan halves, toasted
6 ounces milk chocolate or semisweet chocolate, coarsely chopped, or 1 cup milk chocolate or semisweet chocolate chips
Preheat the oven to 325°F. Position a rack in the lower third of the oven.
Prepare the shortbread crust as directed.
To Make the Caramel
In a heavy 2- to 3-quart saucepan (about 8 inches in diameter), combine the brown sugar, honey, salt, and water. Set on medium heat and drop in the chunk of butter. Stir constantly with a heatproof spatula, scraping the corners and bottom of the pan as the butter melts. From time to time, scrape the mixture off the spatula against the top edge of the pan and scrape the sides of the pan clean. Bring the mixture to a medium boil and continue stirring and scraping the pan for about 3 minutes, dissolving the sugar. Stir in the condense milk and return to a boil, stirring constantly, scraping the sides, corners, and bottom of the pan. Adjust the heat so the mixture boils actively but not too furiously. Continue stirring and cooking until the mixture registers 235°F. Total cooking time will be close to 15 minutes. Remove the pan from the heat and stir in the vanilla. Scrape the hot caramel over the warm crust.
Tilt the pan to level the caramel. Scatter the toasted pecans and chopped chocolate over the surface and set aside until the caramel is cool and the chocolate is set.
Undo springform pan and gently lift sides away. You may need to run a sharp knife around the edges before the sides come free. May be kept in an airtight container for at least 1 week.
14 tablespoons (1 3/4 sticks) unsalted butter, melted and still warm
1/2 cup (3.5 ounces) sugar
2 teaspoons pure vanilla extract
3/8 teaspoon salt
2 cups (9 ounces) unbleached all-purpose flour
Preheat the oven to 350°F. Position a rack in the lower third of the oven.
In a medium bowl, mix the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Don’t worry if the dough seems too soft or oily. Press and smooth the dough evenly over the bottom of the pan. Bake for 20 to 25 minutes, until the crust is a rich golden brown with well-browned darker edges. Let cool on a rack before proceeding as directed in the recipe.
Based on a recipe excerpted from CHEWY GOOEY CRISPY CRUNCHY MELT-IN-YOUR-MOUTH COOKIES By Alice Medrich (Artisan Books). Copyright 2010.