Pecan Tart With Praline Cream

Submitted by Little Suzy Homemak

"This was on a clipping from an old magazine...not sure which one. Yummy and pretty too..."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 1 tart
• Serves: 8

ingredients

• 1 refrigerated pie crust
• 3⁄4 cup sugar
• 3⁄4 cup light corn syrup
• 1⁄4 cup butter
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1 cup pecan halves
• 1⁄4 cup semi-sweet chocolate chips
• 1 cup whipping cream
• 2 teaspoons praline liqueur
• 1⁄4 cup sifted powdered sugar

directions

1. Roll pie crust into a 12-inch circle on a lightly floured surface. Fit into a 10-inch tart pan with removable bottom; trim excess pastry. Prick bottom with fork, and line with aluminum foil; fill with pie weights or dried beans.
2. Bake at 450 for 5 minutes. Carefully remove weights and foil; bake for 2 additional minutes. Set aside.
3. Combine sugar, corn syrup, and butter in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves and butter melts. Cool slightly. Stir in eggs, vanilla and salt; pour into prepared crust. Top with pecan halves.
4. Bake at 325 for 55 minutes or until set.
5. Place chocolate morsels in a small heavy duty zip top bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in one corner of bag and drizzle chocolate over tart.
6. Combine whipping cream, praline liqueur and vanilla extract in a small bowl; beat at medium speed of an electric mixer until foamy. Add powdered sugar, 1 tablespoon at a time, beating until soft peaks form.
7. Serve tart with Praline Cream.