Pecan Tart With Praline Cream

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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

Recipe

• 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.