Shelly's Recipe

PECAN TURTLE TART

Category: Tarts

Crust:
20 pecan shortbread cookies
1 egg

Filling:
1/2 cup each caramel topping and corn syrup
3 eggs
2 tbs butter, melted
1 tsp vanilla
1 cup semisweet chocolate chips
1 1/4 cup pecan halves

Decoration:
2 tbsp each caramel topping and semisweet chocolate chips

Crust: Process cookies in food processor until fine crumbs form. Add egg, process until blended. Press over bottom and up sides of tart pan. Freeze 10 min. Heat oven to 400 degrees. Press foil over bottom and up sides of crust. Bake 15 min. remove foil and bake 5 min. or until crust looks dry. Cool in pan. Reduce oven temp to 350 degrees.

Filling: Put caramel topping and corn syrup in a bowl. Whisk in eggs, butter, and vanilla until blended. Sprinkle chocolate chips over crust. Pour filling over chips. Top with pecan halves. Bake 35 min. or until done. Cool.

Decoration: Remove pan sides. Put caramel topping in ziptop bag, chocolate chips in another bag. Microwave chocolate until melted. Snip tip off a corner of each bag. Drizzle tart with caramel and chocolate. Top servings with unsweetened whipped cream. Serves: 12