Pecan Tart

 

1
10 inch refrigerated piecrust
1
cup sugar
1
cup light corn syrup
1/3
cup butter
4
large eggs, lightly beaten
1
teaspoon vanilla extract
1/4
teaspoon salt
1
cup pecan halves
1/4
cup semisweet chocolate morsels
1
cup whipping cream
1
teaspoon vanilla extract
1/4
cup sifted powdered sugar
chocolate dipped pecan halves for garnish

 

 

Using pie crust or tart dough, make a crust in a 10-inch round tart pan with removable bottom.  Line bottom of piecrust with parchment paper;  fill with pie weights.  Bake at 450°for 5 minutes.  Carefully remove paper and weights.  Bake an additional 2 minutes.  Set aside.  Combine 1 cup sugar, corn syrup, and butter in saucepan;  cook over medium heat, stirring constantly, until sugar dissolves and butter melts.  Cool slightly.  Add eggs, 1 teaspoon vanilla and salt;  stir well.  Pour into prepared piecrust;  top with pecan halves in pretty, circular design.  Bake at 325° for 45 minutes or until set.

 

Place chocolate morsels in a small, heavy-duty, Ziploc plastic bag;  seal bag.  Submerge bag in hot water until chocolate melts.  Snip a tiny hole in 1 corner of bag;  pipe chocolate in a decorative design over top of tart.  Combine whipping cream and vanilla in a small bowl.  Beat with electric mixer at medium speed until foamy.  Add powdered sugar, 1 tablespoon at a time, beating until soft peaks form.  Serve whipped cream with tart.  Garnish if desired. 

 

Serves 8 to 12.