Pecan Tart With Praline Cream

• 1 refrigerated pie crust
• 34 cup sugar
• 34 cup light corn syrup
• 14 cup butter
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 1 cup pecan halves
• 14 cup semi-sweet chocolate chips
• 1 cup whipping cream
• 2 teaspoons praline liqueur
• 14 cup sifted powdered sugar

1. Roll pie crust into a 12-inch circle on a lightly floured surface.
2. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
3. Prick bottom with fork, and line with aluminum foil; fill with pie weights or dried beans.
4. Bake at 450 for 5 minutes.
5. Carefully remove weights and foil; bake for 2 additional minutes.
6. Set aside.
7. Combine sugar, corn syrup, and butter in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves and butter melts.
8. Cool slightly.
9. Stir in eggs, vanilla and salt; pour into prepared crust.
10. Top with pecan halves.
11. Bake at 325 for 55 minutes or until set.
12. Place chocolate morsels in a small heavy duty zip top bag; seal.
13. Submerge in hot water until chocolate melts.
14. Snip a tiny hole in one corner of bag and drizzle chocolate over tart.
15. Combine whipping cream, praline liqueur and vanilla extract in a small bowl; beat at medium speed of an electric mixer until foamy.
16. Add powdered sugar, 1 tablespoon at a time, beating until soft peaks form.
17. Serve tart with Praline Cream.

crust, sugar, light corn syrup, butter, eggs, vanilla, salt, pecan halves, semisweet chocolate chips, whipping cream, praline liqueur, powdered sugar

Taken from www.food.com/recipe/pecan-tart-with-praline-cream-318429 (may not work)