Pie Recipes
Pecan Praline Tart
Yield: 8 servings
Ingredients
- 1 cup firmly packed dark brown sugar
- 1 cup heavy cream
- 6 tablespoons butter
- 2 cups chopped pecans
- 2 tablespoons vanilla extract
- 1 (10 inch) pre-baked tart shell
- 1 cup heavy cream, whipped
- 1/4 cup bourbon
- 12 toasted pecan halves
Instructions
- Melt sugar in a large saucepan with cream and butter, stirring constantly. Once sugar is dissolved, boil the mixture rapidly, continuing to stir until it reaches soft-ball stage (236 degrees F on a candy thermometer).
- Remove from heat, beat in the chopped pecans and vanilla extract, and continue to beat with a wire whisk until mixture is creamy. Immediately pour it onto a baking sheet to cool.
- When mixture is cool, tear off pieces and chop them in a food processor or by hand.
- Press the praline mixture into the pre-baked tart crust, making an even layer.
- Before serving, add bourbon to the whipped cream and spread on top of the praline layer.
- Decorate top with pecan halves lightly toasted for 5 to 10 minutes in a hot skillet or oven.