Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8-inch-thick rectangle, about 10 by 15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.

  • Bake shell until puffed and golden brown, 20 to 25 minutes. Press down on bottom with an offset spatula to flatten (leave border puffy). Let cool completely on a wire rack.

  • Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes. Remove from heat.

  • Gradually add cream (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Pour filling into tart shell and spread to cover bottom. Sprinkle with pecans and salt. Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator up to 1 day.

Reviews (1)

61 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 30
  • 2 star values: 11
  • 1 star values: 5
Rating: 4 stars
I'll be eating this tomorrow with my family but after making it, it seems like it doesn't make a lot of filling. Its a pretty thin layer. An amazing layer... after tasting, it should be really good.