Pecan Tart With Praline Cream

Course : Cajun
Serves: 1
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1/2 package piecrusts -- refrigerated
1 teaspoon flour -- all-purpose
1/3 cup butter -- (or marg.), melted
1 cup sugar
1 cup syrup -- light corn
4 large eggs -- lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
1/4 cup chocolate morsels -- semisweet
1/2 cup cream -- whipping
1/2 teaspoon vanilla extract
1 teaspoon praline liqueur
2 tablespoons sugar -- powdered

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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