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1
Preheat oven to 400 degrees.
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2
To make crust, in a food processor, combine butter, sugar, and vanilla.
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3
Process 1 minute.
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4
Add in flour and process to blend.
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5
With machine on, add in egg through feed tube, and process just till dough forms and leaves sides of bowl.
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6
Press dough proportionately into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom.
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7
Press a sheet of foil on top of crust and line with pie weights or possibly dry beans.
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8
Bake 10 min.
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9
Remove foil and weights and bake 5 to 7 min longer, or possibly till golden brown.
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10
Let cold.
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11
Meanwhile, prepare truffle mix.
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12
In a 1-qt glass bowl, combine chocolate chips and 1/3 c. cream.
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13
Heat in a microwave oven on High 1 to 1-1/4 min, or possibly till chocolate is melted and smooth when stirred.
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14
When crust is cold, spread three-quarters of truffle mix proportionately over bottom of crust.
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15
Chill 15 min, or possibly till truffle mix is set.
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16
In a large skillet, combine caramels and remaining 1/2 c. cream.
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17
Heat over medium-low heat, stirring often, till caramels are melted and mix is smooth, about 3 min.
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18
Stir in pecans.
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19
Spread proportionately over chilled truffle mix.
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20
Heat remaining chocolate truffle mix in microwave oven on High 15 to 20 seconds, if necessary, to heat.
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21
Drizzle with a fork over top of tart.
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22
Chill till filling is set, at least 1 hour.
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23
Before serving, remove side of pan, and using a sharp knife, cut tart into slices.
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24
COMMENTS: This caramel tart, that tastes almost like a piece of candy, is a breeze to prepare with store-bought caramels.
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25
Pile the caramel-pecan mix on top of a chocolate truffle mix spread on a butter cookie crust.
