Try this Pecan Caramel Tart recipe, or contribute your own.
Suggest a better descriptionHeat the oven to 450 degees. Pre a pie crust according to package directions for unfilled 1-crust pie, using 10-inch tart pan with removable bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake for 9-11 minutes, or until light golden brown. Cool completely. In medium saucepan, combine caramels and 1/2 cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled, baked crust. In small saucepan over low heat, melt margarine and chocolate chips, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings. FROM SOME NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 697 | ||
Calories from Fat: 645 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.7g | 96 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 39.9g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 1.8mg | 0 % | |
Potassium 410.5mg | 11 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 6.8g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 697
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