The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Caramel Maple Pecan Tart

A maple flavored caramel tart loaded with pecans and topped with chocolate.


1 recipe Tart Shell
14 ozs. Pecan Halves, 3&1/2 cups
3/4 cup Butter, unsalted, 1&1/2 sticks
3/4 cup Brown Sugar, packed
3 fluid ozs. Maple Syrup
3 Tbsps. Whipping cream
2 ozs. Dark Chocolate, 1/3 cup semi-sweet chocolate chips
1 tsp. Butter, unsalted
1 Tbsp. Whipping Cream


Prepare the Tart Shell in a 9" fluted tart or quiche pan, but slightly under bake, about 15 minutes, and cool completely.

While the tart shell is baking, spread the Pecan Halves in the bottom of a metal 9x13" or larger pan.  Once the tart shell has been removed from the oven, roast the pecans at the same 350°F for 5 to 7 minutes until they just become aromatic, stirring once halfway through roasting.  Remove from the oven and let cool completely in the pan.

Melt the 3/4 cup of Butter in a 2 quart or larger saucepan over medium heat.  Add the Brown Sugar, Maple Syrup, and Whipping Cream and bring to a hard foaming rolling boil stirring constantly.  Boil for 1 to 2 minutes.  Add the roasted pecans and continue stirring until it returns to a boil or for two minutes, whichever comes first.  Spoon the hot filling into the prepared tart shell.  Do not overfill as the caramel will expand as it bakes.

Bake for 15 to 30 minutes or until bubbly.  Do not let the expanding bubbling caramel rise to a level that would cause it to overflow the shell and seep between the shell and the pan.  Cool on a wire rack 30 minutes or until completely cool.

If the Dark Chocolate is not in pieces, cut it into small pieces.  Place the 1 teaspoon of Butter and the chocolate in an oven proof container.  When the oven temperature has dropped to about 200°F, put the container into the oven.  Check every few minutes until the chocolate has softened and you can stir to blend it smoothly with the butter.  Remove and immediately stir to blend in the 1 tablespoon of Whipping Cream, then drizzle artfully over the caramel maple pecan filling.

Refrigerate for at least one hour or until the filling is firm.  Serve at room temperature but refrigerate leftovers.


In a pinch you can substitute the Perfect Pie Crust - No Top for the Tart shell here.

You can replace the maple syrup with corn syrup, light or dark, if you want to cut the sweetness or if you are not fond of maple.

This is more difficult and much sweeter with more calories than the Turtle Tart.

Serving Suggestions:

Needless to say, I've yet to hear anyone say no when offered this with a dollop of whipped cream.

See Also:

Turtle Tart - All the ingredients of turtle candy in a tart shell.


Other Information:

Source: My creation after internet research.

Preparation: 1:00
Chill: 1:00
Total: 5:00

Yield: 1 9" tart
Servings: 8

Nutrition Facts per Serving:
757 Calories
55g Fat (63.3% calories from fat)
5g Protein
67g Carbohydrate
3g Dietary Fiber
97mg Cholesterol
47mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
0 Lean Meat
0 Non-Fat Milk
11 Fat
3 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.