TURTLE TARTS
After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.
Provided by Pamela
Categories Tarts
Time 30m
Yield 40 tarts
Number Of Ingredients 8
Steps:
- Bake tart shells according to directions.
- Break up pecan pieces and place a small amount in each tart shell.
- *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
- Bring to a boil, stirring a few times with a whisk.
- Let boil for 2 minutes.
- While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
- Cool and enjoy!
- These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!
TURTLE TART
Make and share this Turtle Tart recipe from Food.com.
Provided by RecipeNut
Categories Tarts
Time 3h45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
- Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
- In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.
Nutrition Facts : Calories 441.9, Fat 28.6, SaturatedFat 9.4, Cholesterol 44.6, Sodium 260.3, Carbohydrate 44.5, Fiber 1.4, Sugar 18.9, Protein 5.3
CHOCOLATE COVERED TURTLES
Steps:
- Generously butter 2 baking sheets.
- On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
- In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
- Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
- To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
- Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
- Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.
TURTLE BARS
Categories Cookies Chocolate Nut Dessert Bake Pecan Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 70
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
- Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
- Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares.
TURTLES
Make and share this Turtles recipe from Food.com.
Provided by Moe Heon
Categories Candy
Time 1h20m
Yield 35-40 turtles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
- Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
- Cook and stir over medium heat until mixture registers 235°F on candy thermometer.
- Cool and stir in vanilla.
- Chill.
- Caramel should be slightly sticky.
- Toast pecans in a 300°F oven for 15 or 20 minutes.
- Cool.
- Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
- Drop one teaspoon of caramel mix in center of pecans.
- Chill.
- Melt chocolate wafers and spoon over caramel.
- Chill.
- Turn over and do the other side with chocolate.
- Chill.
TURTLE SOUP
Don't worry about the alcohol in the wine...it evaporates at a relatively low temperature, leaving only wonderful flavor. If you cannot source turtle meat, feel free to substitute chicken. From the Southern chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Wild Game
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first six ingredients together in stock pot.
- Bring to boiling point and cook until meat is tender.
- Remove bay leaf and mace; add egg white and season with salt and pepper.
- Add sherry after removing soup from heat.
Nutrition Facts : Calories 61.1, Fat 0.5, SaturatedFat 0.3, Sodium 792.7, Carbohydrate 1.7, Sugar 0.5, Protein 3.2
TURTLE PRALINE TART
This delicious looking recipe, submitted by Kathy Specht of Cambria, CA., took 3rd place in the Aug/Sept 2009 Taste Of Home "5-Ingredient" contest. I'm putting it here for safekeeping to try when I buy a proper tart pan. Cook time includes 30 minutes chill time.
Provided by Tinkerbell
Categories Tarts
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
- In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
- Spread filling evenly into crust.
- In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
- Whip remaining cream and serve with tart.
Nutrition Facts : Calories 353.4, Fat 27.1, SaturatedFat 7.1, Cholesterol 22, Sodium 112.9, Carbohydrate 28.1, Fiber 2.5, Sugar 19, Protein 3.9
TURTLE TART WITH CARAMEL SAUCE
Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. -Leah Davis, Morrow, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
Nutrition Facts : Calories 632 calories, Fat 51g fat (24g saturated fat), Cholesterol 82mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.
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