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Category: Tarts
Prep Time: Cook Time: Total Time:
Shortbread Crust
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 large egg yolk
Turtle Filling
1 cup pecan halves
1 cup heavy cream
1/2 cup light corn syrup
3/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 teaspoons vanilla
Truffle Filling
12 ounces bittersweet or semisweet chocolate
1 1/4 cups heavy cream
2 tablespoons bourbon
Crust
Preheat oven to 400 degrees F.
In a large bowl (or food processor), mix flour, sugar, and salt. Cut in the butter or pulse with food processor until mixture has a pebbly texture. Add egg yolk and mix/process until dough forms a ball. If the dough seems very sticky or difficult to work, place it in the refrigerator for 30 minutes.
Butter a 10 inch tart pan and dust lightly with flour. Place though dough in the center of the tart pan and slowly use your fingers to press it out to the edges and up the sides, being sure to keep the sides fairly thick (between 1/8 and 1/4 inch). Use the bottom of a pint glass or similar object to give the crust close to a 90 degree angle between the bottom and the sides. Poke holes in the bottom and sides of the crust with a fork and refrigerate for at least 30 minutes. Bake at 400 degrees F until golden brown - around 20 minutes. Allow the crust to cool, but do not remove it form the pan!
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CHOCOLATE BOURBON TRUFFLE-TURTLE TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Shortbread Crust
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 large egg yolk
Turtle Filling
1 cup pecan halves
1 cup heavy cream
1/2 cup light corn syrup
3/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 teaspoons vanilla
Truffle Filling
12 ounces bittersweet or semisweet chocolate
1 1/4 cups heavy cream
2 tablespoons bourbon
Crust
Preheat oven to 400 degrees F.
In a large bowl (or food processor), mix flour, sugar, and salt. Cut in the butter or pulse with food processor until mixture has a pebbly texture. Add egg yolk and mix/process until dough forms a ball. If the dough seems very sticky or difficult to work, place it in the refrigerator for 30 minutes.
Butter a 10 inch tart pan and dust lightly with flour. Place though dough in the center of the tart pan and slowly use your fingers to press it out to the edges and up the sides, being sure to keep the sides fairly thick (between 1/8 and 1/4 inch). Use the bottom of a pint glass or similar object to give the crust close to a 90 degree angle between the bottom and the sides. Poke holes in the bottom and sides of the crust with a fork and refrigerate for at least 30 minutes. Bake at 400 degrees F until golden brown - around 20 minutes. Allow the crust to cool, but do not remove it form the pan!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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