Pecan tart with praline cream

1 tart (9\")

Ingredients

Quantity Ingredient
½ pack Piecrusts, refrigerated
1 teaspoon Flour, all-purpose
⅓ cup Butter (or marg.); melted
1 cup Sugar
1 cup Syrup, light corn
4 larges Eggs; lightly beaten
1 teaspoon Vanilla extract
¼ teaspoon Salt
1 cup Pecan halves
¼ cup Chocolate morsels, semisweet
½ cup Cream, whipping
½ teaspoon Vanilla extract
1 teaspoon Praline liqueur
2 tablespoons Sugar, powdered

Directions

Unfold piecrust, andpressout 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 325 degrees 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, ½ teaspoon vanilla, and liqueur in a mixing bowl; beat at medium speed with an electric mixer unitl 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. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-29-94

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