Turtle Tart

Other

Ingredients

3/4 Cups semisweet chocolate chips
1 7/8 Tablespoons light corn syrup
21/64 Cups heavy cream
1 1/2 Cups pecan halves
1 7/8 Tablespoons dark rum
1/2 Teaspoons salt
3 7/8 Tablespoons heavy cream
3 7/8 Tablespoons sugar
21/64 Cups light corn syrup
3/4 Cups brown sugar
1 1/2 sticks unsalted butter cubed
1/4 Teaspoons salt
1 1/4 Cups flour
1/2 Teaspoons vanilla extract
1 7/8 egg yolk
1/4 Cups sugar
1 7/8 stick unsalted butter softened

Instructions

Coat a 9" tart pan with removable bottom with non stick spray; line a baking sheet with foil. Cream 1 stick butter and 1/4 cup of sugar for the dough in a bowl with a hand mixer until light. Add yolk and vanilla, beat until combined, then add flour, salt, and minced zest of half an orange. Mix just until dough forms. Press dough evenly into tart pan, trimming excess from the edges. Chill until firm, 30 minutes; preheat oven to 350 degrees. Place tart on prepare baking sheet and bake until crust is dry to the touch but hasn't begun to brown, 12-14 minutes. Remove from the oven and cool slightly. Bring butter, brown sugar, 1/3 cup corn syrup, sugar, cream, and salt for the filling to a boil in a sauce pan over medium-high heat. Cook to 240 degrees on an instant read thermometer. Off heat, stir in rum, then fold in pecans. Pour mixture into tart shell, return to the oven, and bake until filling is bubbly and crust is brown, about 20 minutes, Let tart cook on the baking sheet 15-20 minutes, then carefullly remove the side ring. Cool tart completely before slicing. Simmer cream and corn syrup for the chocolate sauce in a small saucepan over medium high heat. Pour mixture over chocolate, let stand 2 minutes, then whisk until smooth. To serve, slice cooled tart into wedges place on serving plates dusted with powdered sugar and drizzle with chocolate sauce.