Chocolate Turtle Tart

Extraordinarily tasty, and since it is flourless, it can also be served at Passover.

Serving Size: 16
Preparation Time: 4:00

For the crust:

3 2/3 cups pecans, halves or whole, to be processed in Cuisinart.

1 1/4 cups sugar

7 tablespoons unsalted butter, melted

For the Filling:

1 pound fine semi-sweet chocolate

2 cups heavy cream

For the Caramel Sauce:

1 stick unsalted butter

1 cup sugar

1 cup heavy cream

3/4 cup crushed pecans (garnish)

Crust: In a food processor blend pecans and sugar together, add melted butter in asteady stream until combined well. Turn out mixture into a 12' tart shell pan with removable bottom. Press into 1/8" thickness on bottom and 3/8" forsides. Bake at 350 for approx. 20-25 min. or till toasted then cool.

Filling: Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour onto cooled crust andrefrigerate for 3 hours. May be stored over night.

Sauce: In a heavy sauce pan, heat and melt the butter, add the sugar and cook untilmedium brown not burnt. Remove from the heat and add the heavy whippingcream, be ready for it to boil up quickly and be ready with a utensil to stir it. Mix throughly until mixture turns a rich golden color, it will darkenslightly as it continues to cook with its own retained heat off of the burner.That is the reason you do not bring the butter-sugar mixture to the color you want to end up with but you stop short of that color since it will darken. If you bring the sugar-butter mixture to the color you want to finish with you will end up with a burnt carmel. This can happen, and you may find that you thoss out the first attempt and the second try will be perfect. Straining the carmel through a small strainer will create a smoother textureof carmel but is not necessary.

To Serve: Drizzle warm, not hot, sauce over thin slices of tart, garnish optional withchocolate curl or pecan half.

Enjoy. Dr. Stu.
Recipe courtesy of and © Stuart Borken.

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