Break out of your dessert shell and try this today! Tasty Turtle Tart is hard to beat when it comes to all of the great tastes it delivers. A flaky pie crust holds together a caramel-y pecan filling all topped with a chocolate drizzle that really ties it all together. So, slow down, grab a plate, a slice, and maybe some whipped cream and let this Tasty Turtle Tart show you how things can feel on the slow side of town. Doesn’t that all sound delightful? Coffee, anyone?!


  • flour, to taste, for dusting a work surface
  • 1 rolled refrigerated pie crust, from a (14.1 oz) 2-count package, second pie crust reserved for another use
  • 36 packaged caramel candies
  • 1/2 cup heavy whipping cream
  • 3 1/2 cups pecan halves
  • 1/2 cup semisweet chocolate chips, melted


Step 1 –Preheat the oven to 450 degrees F.

Step 2 –Lightly grease an 11-inch fluted tart pan that has a removable bottom.

Step 3 –Use the flour to lightly dust a work surface and unroll the pie crust on it.

Step 4 –Place the pie crust in the prepared tart pan and trim the edges.

Step 5 –Line the pie crust with heavy-duty aluminum foil and bake, about 8 minutes.

Step 6 –Discard the aluminum foil and bake the crust until it is light golden-brown, about 5-6 minutes.

Step 7 –Transfer the tart pan to a wire rack and let the pie crust cool.

Step 8 –In a large saucepan over medium-low heat, add the caramel candies and the heavy whipping cream and cook, stirring constantly, until the caramels have melted.

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Step 9 –Add the pecans to the caramel mixture and stir to combine.

Step 10 –Evenly pour the caramel mixture into the bottom of the pie crust and drizzle with the melted chocolate.

Step 11 –Place the tart in the refrigerator and let it cool until it has set, about 30 minutes.

Step 12 –Slice and serve.