Pecan Tart With Praline Cream Recipe - Cooking Index
1/2 | Piecrusts - refrigerated | |
1 teaspoon | 5ml | Flour - all-purpose |
1/3 cup | 65g / 2.3oz | Butter - (or marg.), melted |
1 cup | 198g / 7oz | Sugar |
1 cup | 328g / 11oz | Syrup - light corn |
4 cups | 792g / 27oz | Eggs - lightly beaten (large) |
1 teaspoon | 5ml | Vanilla extract |
1/4 teaspoon | 1.3ml | Salt |
1 cup | 146g / 5.1oz | Pecan halves |
1/4 cup | 27g / 1oz | Chocolate morsels - semisweet |
1/2 cup | 118ml | Cream - whipping |
1/2 teaspoon | 2.5ml | Vanilla extract |
1 teaspoon | 5ml | Praline liqueur |
2 tablespoons | 30ml | Sugar - powdered |
Unfold piecrust, and press out 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 325F 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 until 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.
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