Name: Pecan Caramel Tart
Ingredients: 1 pk (15-oz) Pillsbury All Ready pie crusts; (can be found in dairy case); 18 Vanilla caramel candies; 1/2 c Whipping cream; 3 1/2 c Pecan halves; 1 ts Butter or margarine; 1/4 c Semi-sweet chocolate chips; 1 tb Whipping cream; Sweetened whipped cream (optional)

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	12	Servings

INGREDIENTS

1	pk	(15-oz) Pillsbury All Ready pie crusts; (can be found in dairy case)
18		Vanilla caramel candies
1/2	c	Whipping cream
3 1/2	c	Pecan halves
1	ts	Butter or margarine
1/4	c	Semi-sweet chocolate chips
1	tb	Whipping cream
		Sweetened whipped cream (optional)

INSTRUCTIONS

TOPPING
Heat the oven to 450 degees. Pre a pie crust according to package
directions for unfilled 1-crust pie, using 10-inch tart pan with removable
bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. Generously prick crust with fork. Bake for 9-11 minutes, or
until light golden brown. Cool completely.
In medium saucepan, combine caramels and 1/2 cup whipping cream; cook over
low heat until caramels are melted and mixture is smooth, stirring
occasionally. Remove from heat. Add pecans; stir well to coat. Spread
evenly over cooled, baked crust.
In small saucepan over low heat, melt margarine and chocolate chips,
stirring constantly. Add 1 tablespoon whipping cream; stir until well
blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is
firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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