Slices of this rich chocolate and caramel tart are enhanced by the cinnamon and pecan-flavored crust.
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2 cups finely chopped pecans
1/2 cup sugar
1/8 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, softened
1/4 cup Land O Lakes® Butter
1/4 cup sugar
4 1/2 teaspoons milk
1 cup sour cream
1/2 cup milk
12 (1-ounce) squares bittersweet or semi-sweet real chocolate, melted
Heat oven to 350°F.
Place pecans, 1/2 cup sugar and cinnamon in bowl; stir in 1/4 cup butter until well mixed. Press mixture firmly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Bake 12-14 minutes or until golden brown. Cool completely.
Combine 1/4 cup butter and 1/4 cup sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, 5-8 minutes or until mixture comes to a full boil. Continue cooking, without stirring, 4-6 minutes or until mixture begins to turn golden brown. Remove from heat. Slowly stir in 4 1/2 teaspoons milk until mixture is smooth. Set aside.
Combine sour cream and 1/2 cup milk in 2-quart saucepan with whisk. Cook over medium heat, stirring constantly, 2-3 minutes or until heated through. Slowly stir in melted chocolate with whisk until smooth. Pour into baked crust. Drizzle caramel mixture over chocolate filling. Slowly pull tip of knife through mixture to create marbled effect. Cover; refrigerate at least 2 hours.