Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

Ingredients Nutrition

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.

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