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A Drowning Pool of Praline in a Chocolate Tart (aka Chocolate/Caramel Tart) Recipe

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This recipe for A Drowning Pool of Praline in a Chocolate Tart (aka Chocolate/Caramel Tart), by , is from The Azeka Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Nelson (Lynn's friend)
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 sticks of butter
1-1/2 cup flour
1/3 cup powdered sugar

6 oz of good bitter sweet chocolate (ie 70% dark)
1/4 cup heavy cream

9 oz of good caramels ( ie Werthers Chewy)
1/2 cup heavy cream

1-1/2 cup coarsely chopped toasted pecans

Directions:
Directions:
Mix together butter, flour and powdered sugar and press into 9" tart pan (or spine form pan). Bake at 375 (blind bake - place foil on top and put 1-1/2 cups of rice for weight) for 25 minutes.
Then bake for another 10 minutes after removing the foil and rice.
Then bake for another 5-10 minutes after placing the foil back on top with the center cut out. Foil should be covering the edges of crust only (so it does not burn).

Heat chocolate and heavy cream over low heat until melted. Reserve 2 tablespoons of the chocolate mixture for topping later. Put in a ziploc bag and when ready to use - cut corner off and pipe on top. Spread remainder over cooled crust - refrigerate for 20 minutes.

Toast pecans slightly and then chop.

Melt together caramels and heavy cream over medium/low heat until blended, stirring often.
Add toasted pecans to caramel mixture and pour over chocolate layer.

Use remaining chocolate in ziploc bag to decorate top of tart.

 

 

 

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