Here is one from Linda of s/v Drumbeat...Linda didn't have a photo of this dessert so we are using a picture from Govida.com
CHOCOLATE TURTLE TART
CRUST:
- 1 ¾ cups pecans, toasted
- 1/3 cups sugar
- ¼ cup (½ stick) unsalted butter, melted & cooled
FILLING:
- 1 cup whipping cream
- 12 ounces measured semisweet chocolate (per Linda this is about 1 ½ cups)
TOP LAYER:
- ½ cup (1 stick) butter
- 1 cup sugar
- ½ cup whipping cream
CRUST:
Preheat oven to 350 degrees F
Finely grind pecans with sugar in processor. Add butter and blend well. Firmly press crumb mixture onto bottom and up sides of a 9-inch tart pan with removable bottom. Bake until golden brown, about 25 minutes. Cool completely.
FILLING:
Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Cool to lukewarm. Pour filling into crust. Refrigerate 30 minutes.
SAUCE:
Melt butter in heavy medium saucepan over medium heat. Add sugar and cook until deep golden brown, stirring occasionally, about 12 minutes. Add cream and whisk until smooth. Cool to lukewarm. Pour caramel over chocolate layer, sprinkle with chopped pecans and refrigerate several hours.
Cut tart into wedges.
ABOUT DRUMBEAT
Drumbeat is a 65-foot Irwin ketch (72-foot length over all) with a crew of three. Owner-operated by Vince & Linda, with Kirk who has been crewing on Drumbeat for several years. Vince is a Dive Instructor and diving for certified divers and novices are included in their charter rates. Drumbeat is air conditioned and accommodates up to 8 guests in 4 double cabins, each with their own TV/DVD player, and ensuite head/shower. Drumbeat has lots of watersport "toys".
If you'd like to read some comments we have received from a few of our previous Drumbeat clients, CLICK HERE.
Contact Paradise Connections Yacht Charters to book s/y DRUMBEAT
View Drumbeat's online brochure
Visit our website: www.ParadiseConnections.com
View Drumbeat's online brochure
Visit our website: www.ParadiseConnections.com
