Preparation / Directions:
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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