Pecan Tart With Praline Cream

Recipe Ingredients

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

Recipe Instructions

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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