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

Caramel Maple Pecan Tart

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

Velvet Icing

Turtle Tart

All the ingredients of turtle candy in a tart shell.


1 recipe Tart Shell
14 ozs. Pecan Halves, 3&1/2 cups
1/2 cup Whipping Cream
11 ozs. Caramels, *see Note
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, bake 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 6 to 8 minutes until they just become aromatic, stirring once halfway through roasting.  Remove from the oven and let cool completely in the pan.  Turn off the oven.

Pour the 1/2 cup of Whipping Cream into the top of a double boiler and begin heating while you unwrap the Caramels and add them to the pot.  Cover and check occasionally until the caramels are softening, then stir until the mixture is smooth and blended.  Remove it from the heat and add the cooled roasted pecans.  Stir gently until all are well coated.  If you let it cool for a few minutes and then restir, you will find more of the caramel will stick to the pecans rather than drain to the bottom.  You can continue to do this until you get the desired consistency of caramel clinging to the pecans, then spread them in the tart shell to the sides leaving a slightly thicker mound in the center.

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 pecan caramel filling.

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


*The recipe called for 36 caramels.  I bought a bag of Kraft Caramels, which use to be 12 ozs. but is now 11 ozs., and according to the nutrition facts it had about 7 servings of 5 caramels or 35 caramels in all.  Of course anal retentive me counted them and there were 40.  I used them all.

This is way easier and not near as sweet with fewer calories than the Caramel Maple Pecan Tart.

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

Serving Suggestions:

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

See Also:

Caramel Maple Pecan Tart - A maple flavored caramel tart loaded with pecans and topped with chocolate.


Other Information:

Source: My variation from a recipe on a package of pecans.

Preparation: 0:30
Chill: 1:00
Total: 4:30

Yield: 1 9" tart
Servings: 8

Nutrition Facts per Serving:
685 Calories
45g Fat (57.0% calories from fat)
7g Protein
70g Carbohydrate
4g Dietary Fiber
66mg Cholesterol
149mg Sodium.

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

Rainbow Line

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