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Salted Turtle Tartlets
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Prep Time:
30 minutes
Total Time:
3 hours
Indulgent salted turtle tartlets made with Pillsbury™ pie crusts and rich chocolate - a must-have dessert for your party!
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/3 cup water
  • 2/3 cup whipping cream
  • 3/4 teaspoon vanilla
  • 1/4 cup unsalted butter, cut into pieces
  • 1/2 cup pecan halves, toasted, chopped
  • 4 oz bittersweet chocolate, chopped
  • 1 teaspoon coarse sea salt
Instructions:
  • Preheat oven to 450°F. Unwrap the pie crusts and lay them out on a flat surface. Use a 2 1/2-inch round cookie cutter to cut out 15 rounds from each crust. Gently place the rounds into mini muffin cups without greasing. Prick the dough with a fork. Bake for 10 to 12 minutes until edges are lightly golden. Let cool on a rack for about 15 minutes before carefully transferring to a cookie sheet.
  • Combine sugar, corn syrup, and water in a 1-quart saucepan over medium-high heat for 10 minutes until it turns dark golden brown, swirling gently. Add 1/3 cup whipping cream and vanilla, stirring until bubbling stops. Remove from heat and stir in butter until smooth. Divide caramel into mini muffin cups. Sprinkle pecans over caramel evenly and let stand for 15 minutes. (Additional caramel can be stored in the refrigerator.)
  • Melt the chocolate in a heatproof bowl. Heat 1/3 cup of whipping cream in a saucepan until simmering, then pour it over the chocolate. Allow it to sit for 2 minutes, then stir until smooth. Spoon the chocolate over the tartlets and let them cool for 5 minutes. Sprinkle with sea salt and leave to set for at least 2 hours.

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