To celebrate blendtec week, we’re sharing three recipes that can be made in the blender AND one of you will win your own blendtec!! Woohoo!
So far for blendtec week we’ve shared 2 recipes – a berry sangria sorbet and a hawaiian berry smoothie! Both are recipes you would typically use a blender to make. But I will say, the blendtec makes pureeing frozen fruit incredibly easy.
But it’s time we change things up a bit. Let’s use the blendtec to make something you might not typically make in a blender… dough! I wish I meant the money kind of dough, but I mean edible dough.
One of my least favorite parts about making dough for a pie or tart is cutting in the butter. I don’t have a pastry cutter, so my hands are my go-to tools and they always end up buttery. But for this recipe, I put everything – the flour, pecans, salt, sugar, egg yolk, butter, and ice water in the blendtec! VOILA. The blendtec is my pastry cutter :)
We brought this turtle tart to small group and people ate it. And by ate it I mean, it was devoured!! With chocolate and caramel swirled on top of the sweet crust, this is one dessert that no one could pass up. I also sprinkled some coarse salt on top of the caramel because salted caramel is the best kind of caramel! It’s irresistible.
The above collage shows the process of preparing the crust. You’ll need to bake the crust with rice and parchment paper, this helps weigh the crust down, allowing it to form to the pan. There are detailed instructions in the recipe!
Enter the giveaway HERE for a chance to win a Blendtec! Ended August 2015.
- 3/4 cup all purpose flour
- 1/4 cup pecans
- 1/8 tsp salt
- 1/4 cup sugar
- 1 stick cold butter, diced
- 1 egg yolk
- 1-2 tbsp ice water
- 1 cup sugar
- 1 stick butter
- 1/3 cup heavy cream
- 1/4 cup heavy cream
- 3/4 cup chocolate chips
- Pecans, whole and broken sea salt
To make the crust
- In the blendtec, combine the flour, pecans, salt, and sugar. Press the “pulse” button for 5-10 seconds.
- Add in the cold diced butter and press the “pulse” button for 10-15 seconds or until the mixture looks like coarse sand with a few remaining pea-sized butter pieces.
- Add in the egg yolk and ice water, press the “pulse” button for 10-15 seconds or until the mixture is moist and everything is combined.
- Remove the dough from the blender. The dough should stick together and be able to hold the form of a ball. Cover the dough in plastic wrap and form into a flat disc. Chill the dough in the refrigerator for at least 30 minutes, or up to 5 days.
- To form the crust, first preheat the oven to 375ºF.
- Use some flour and a rolling pin to roll the dough to your desired thickness and about 1 inch wider then the pan. Carefully transfer the dough into the tart pan, I recommend using one with a removable bottom. If the dough cracks while putting it into the pan, don’t worry, simply use your fingers to patch the cracks.
- Place a piece of parchment paper on top of the crust and fill it with rice, so the rice goes up to the edge of the crust. Bake for 22 minutes.
- After 22 minutes, remove the parchment paper and rice. Turn the oven down to 350ºF and bake for 10 more minutes.
- The crust should be golden and firm to the touch when it’s done. Allow the crust to cool completely.
To make the caramel layer
- In a medium saucepan over medium heat, combine the sugar and butter, stirring constantly until the mixture begins to bubble. Continue cooking and stirring for 1 minute then remove the pan from the heat and slowly add in the heavy cream, stirring until it’s smooth. Allow the caramel to cool while you make the chocolate.
To make the chocolate layer
- Place the chocolate chips in a heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 10-15 minutes.
How to assemble
- Swirl the caramel and chocolate on top of the crust, alternating between the two. Create swirls using a knife.
- Add a handful or more pecans (whole and broken) to the chocolate and caramel.
- Sprinkle on a small amount of sea salt.
- Place the tart in the fridge to harden for 1-2 hours.
- Keep any left over tart in the fridge.