white chocolate salted caramel tart
OMG! Is this decadent enough for you? I am making this ASAP, possibly for Thanksgiving--change things up a bit this year, why not? Recipe & photo: kraftfoods.com 11-01-14
prep time
15 Min
cook time
2 Hr 10 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 package (4 oz.) baker's white chocolate, divided
- 3 tablespoons butter
- 2 cups sliced almonds, ground
- 1 package (3.3 oz.) jell-o white chocolate flavor instant pudding
- 1 cup plus 2 tbsp. milk, divided
- 1 cup thawed cool whip whipped topping
- 12 - kraft caramels
- 1/4 teaspoon sea salt
How To Make white chocolate salted caramel tart
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Step 1Spray a 9-inch tart pan with removable bottom (or springform pan) with cooking spray.
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Step 2Microwave 2 oz. chocolate and butter in microwaveable bowl on HIGH for 1 to 1-1/2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in nuts; spread onto bottom and up side of prepared pan.
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Step 3Bake in a preheated 325º oven for 15 to 17 minutes or until lightly browned; cool. Carefully remove rim of pan.
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Step 4Melt remaining chocolate as directed on package. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 minutes--pudding will be thick. Stir in melted chocolate, then Cool Whip until blended. Spoon into crust. Refrigerate 1-1/2 hours or until firm.
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Step 5Microwave caramels and remaining milk on HIGH 1-1/2 minutes, stirring after 45 seconds. Stir until caramels are completely melted and mixure is well blended. Cool 10 minutes.
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Step 6Drizzle caramel sauce over tart; sprinkle with salt. Serve and enjoy!
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