An easy dessert filled with caramel and chocolate is ALWAYS a good idea. What makes this even better is that the crust is already made!

Turtle Tart

The Point
This is the perfect decadent dessert for your weeknight or for your Olympic viewing party! I know I love living my fittest, athletic life through Team USA while I feast on some sweet, caramel, chocolatey dessert.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 10 pieces
  • 1 9in refrigerated pie crust
  • 35 caramels unwrapped
  • ½ cup heavy whipping cream
  • 1 ½ cup pecans halved
  • ½ cup chocolate chips
Bake the Crust:
  • Preheat oven to 400°. Get a tart pan with a removeable bottom, or a tart pan without a removable bottom but coated with cooking spray.
  • On a large cutting board or baking mat, roll out your pie crust. You want it about 1 1/2 inch larger than your tart pan. Roll your crust over your rolling pin and lay over the tart pan. Press into the pan and cut off the excess pie crust.
  • Cover your crust with 2 layers of aluminum foil. Bake for 8 minutes. Remove aluminum foil and bake for another 5-6 minutes or until golden. Cool in pan completely. Remove from pan before adding toppings.
Add your Toppings:
  • In a medium sauce pan, add your caramels and heavy whipping cream. Mix together on medium heat until the caramels are melted.
  • Add in 1 cup of your pecans to the hot caramel. Pour this mixture into your pie crust. Sprinkle remaining pecans on top.
  • Melt your chocolate chips. Drizzle over the tart.
  • Cool in the fridge for at least 30 minutes.
  • Store leftovers in airtight container and refrigerated.

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