This rich dessert is my own creation, and I’m very proud of it. It’s easy enough to make for everyday, but special enough for company.
—KATHLEEN SPECHT CLINTON, MT
PREP: 35 MIN. + CHILLING • MAKES: 16 SERVINGS
1 sheet refrigerated pie pastry
36 caramels
1 cup heavy whipping cream, divided
3 1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted
1. Preheat oven to 450°. Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.
3. In a large saucepan, combine the caramels and 1/2 cup cream. Cook and stir over medium-low heat until the caramels are melted. Stir in the pecans. Spread filling evenly into crust. Drizzle with the melted chocolate.
4. Refrigerate 30 minutes or until set. Whip remaining cream; serve with the tart.
SWAP IT
Use 1/2 cup melted white baking chips for the chocolate chips.