The best delicious Pecan Tart With Praline Cream recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan Tart With Praline Cream recipe today!
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1/2 pk Piecrusts, refrigerated 1/4 ts Salt
1 ts Flour, all-purpose 1 c Pecan halves
1/3 c Butter (or marg.); melted 1/4 c Chocolate morsels, semisweet
1 c Sugar 1/2 c Cream, whipping
1 c Syrup, light corn 1/2 ts Vanilla extract
4 lg Eggs; lightly beaten 1 ts Praline liqueur
1 ts Vanilla extract 2 tb Sugar, powdered
Unfold piecrust, andpressout fold lines; sprinkle with flour,
spreading over surface. Place, floured side down, in a 9″ tart pan
with removable bottom. Set aside.
Combine butter, sugar, and corn syrup in a medium saucepan; cook over
low heat, stirring constantly, until sugar dissolves. Cool slightly.
Stir in eggs, 1 teaspoon vanilla, and salt. Pour into pastry shell,
and top with pecan halves.
Bake at 325 degrees for 50 to 55 minutes.
Place chocolate morsels in a small zip-top plastic bag. Microwave at
HIGH 30 seconds or until chocolate melts. Snip a tiny hole in one
corner of the bag, and drizzle chocolate over tart.
Combine whipping cream, 1/2 teaspoon vanilla, and liqueur in a mixing
bowl; beat at medium speed with an electric mixer unitl foamy.
Gradually add powdered sugar, beating until soft peaks form.
Spoon whipped cream mixture evenly onto dessert plates; top each with
a tart slice. Serve immediately.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Yields
1 tart (9″)
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