Pecan tart with praline cream
1 tart (9\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | Piecrusts, refrigerated |
| 1 | teaspoon | Flour, all-purpose |
| ⅓ | cup | Butter (or marg.); melted |
| 1 | cup | Sugar |
| 1 | cup | Syrup, light corn |
| 4 | larges | Eggs; lightly beaten |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 1 | cup | Pecan halves |
| ¼ | cup | Chocolate morsels, semisweet |
| ½ | cup | Cream, whipping |
| ½ | teaspoon | Vanilla extract |
| 1 | teaspoon | Praline liqueur |
| 2 | tablespoons | Sugar, powdered |
Directions
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, ½ 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.
Submitted By NANCY COLEMAN On 10-29-94