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Pecan Tart With Praline Cream

Cuisine: Cajun
Courses: Dessert
Serves: 1 people

Recipe Ingredients

1/2   Piecrusts - refrigerated
1 teaspoon 5mlFlour - all-purpose
1/3 cup 65g / 2.3ozButter - (or marg.), melted
1 cup 198g / 7ozSugar
1 cup 328g / 11ozSyrup - light corn
4 cups 792g / 27ozEggs - lightly beaten (large)
1 teaspoon 5mlVanilla extract
1/4 teaspoon 1.3mlSalt
1 cup 146g / 5.1ozPecan halves
1/4 cup 27g / 1ozChocolate morsels - semisweet
1/2 cup 118mlCream - whipping
1/2 teaspoon 2.5mlVanilla extract
1 teaspoon 5mlPraline liqueur
2 tablespoons 30mlSugar - 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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