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Turtle Shortbread Cookie Tart Recipe

Servings 0

Ingredients

For the Shortbread

  • 1 1/2 cups all purpose flour
  • 1/2 cup oat bran or 1/2 cup rolled oats ground in a spice mill or the blender
  • 3/4 cup confectioner's sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 16 TBS unsalted butter cold, cut into 16 pieces

For the Chocolate Layer

  • 3 oz semisweet chocolate chopped
  • 1 TBS coconut oil

For the Caramel Layer

  • 1 cup granulated sugar
  • 6 TBS butter
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 cup walnuts toasted and chopped

Instructions

Make the caramel sauce:

  • Add the sugar to a heavy bottomed, tall sided pot over medium high heat.
  • Stir constantly until the sugar melts. As it starts to melt it will form lumps before it liquefies. Just keep stirring.
  • Add the butter. The mixture will bubble furiously. BE CAREFUL.
  • When the butter is fully melted add the heavy cream. THE MIXTURE WILL BUBBLE EVEN MORE FURIOUSLY WHEN THE COLD CREAM HITS THE HOT CARAMEL.
  • Just keep stirring. Be careful, boiling sugar is hot stuff.
  • Add the salt and stir for another minute.
  • Remove from the heat and store in a mason jar or other container that can handle the hot caramel.

Make the Shortbread:

  • Preheat the oven to 400°
  • Prepare a baking sheet by lining it with parchment paper. Take a 10" springform pan apart. Remove the bottom plate and reclip the top piece. Put this on the parchment and set aside
  • Add the flour, oat bran, confectioner's sugar, cornstarch and salt to the bowl of a stand mixer with the paddle attached. Mix on low until combined.
  • With the mixer running toss the pieces of butter in, one by one. Continue mixing until the dough comes together - about 3 - 5 minutes.
  • Press the dough onto the prepared baking sheet using the springform pan top as a guide.
  • Be sure to press the dough evenly along the bottom and about 1/2" up the sides
  • Prick the dough with a fork all across the bottom
  • Bake in the preheated oven for 5 minutes then lower the temperature to 250° and bake for another 12 - 15 minutes until lightly browned.
  • Carefully remove from baking sheet to a wire rack to cool.
  • Remove the springform and cool completely.
  • Melt the chocolate and the coconut oil until smooth.
  • Pour over the top of the shortbread and carefully tilt the tart until the chocolate evenly covers the top.
  • Place the cookie tart in the freezer to help the chocolate set.
  • When the chocolate has hardened, pour the caramel sauce over top and tilt the tart to spread evenly.
  • Top with the toasted walnuts.