Chocolate Turtle Tart

Pecan Shortbread Crust

• 1 cup unsalted butter, soften
• 1/2 cup granulated sugar
• 2 cups All purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped toasted pecans
• Up to 2 tablespoons milk

1. In a bowl, sift together flour/baking powder/salt, set aside.
2. In a large bowl, cream together butter and sugar till fluffy.
3. Turn mixer down to low speed. Add in sifted flour mixture, vanilla and milk as needed to obtain a soft dough.
4. Add in finely chopped and toasted pecans. The dough should come together and look like cookie dough.
5. Scoop mixture into a parchment line 10" tart pan. Press dough evenly into the tart pan.
6. Chill in the refrigerate for 2 hours or 30 minutes in the freezer.
7. Preheat oven to 350 degrees F with the rack in the center of the oven.
8. Place tart pan on cookie sheet and put into oven. Bake for 10 minutes or until lightly brown on the edges.
9. Remove from oven and cool completely on a wire rack.

Caramel turtles and Chocolate ganache filling

• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1/2 cup evaporated milk
• 1 cup heavy whipping cream
• 1/2 cup unsalted butter
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup toasted pecan halves
• 10 ounces chopped semisweet or bittersweet chocolate
• 10 ounces heavy cream
• 1 tablespoon vanilla or a liquor like bourbon

1. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 240 degrees F (120 degrees C) remove the pot from the heat.
2. Stir in vanilla.
3. Spread toasted pecan halves evenly layered into the cooled tart crust.
4. Pour and spread hot caramel mixture over the pecan halves in the tart crust. Let caramel tart cool for 30 minutes.
5. In small sauce pan, bring the heavy cream up to just under a simmer over medium heat. Remove pan from heat.
6. Add in chopped chocolate and let it sit for 3-5 minutes.
7. Stir gently until mixture is fully blended, once mixture is glossy, stir in vanilla or a liquor (bourbon).
8. Pour chocolate mixture over the cool caramel and pecan tart till it reaches the top of the crust.
9. Let the tart cool on the counter until the chocolate is set up enough to be moved into the refrigerator.
10. The tart is best served at room temperature, but will be easiest to cut when it is cold. Served with some fresh whipped cream. (Chantilly cream)