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Pecan Praline Tart



  • 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


  1. 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).
  2. 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.
  3. When mixture is cool, tear off pieces and chop them in a food processor or by hand.
  4. Press the praline mixture into the pre-baked tart crust, making an even layer.
  5. Before serving, add bourbon to the whipped cream and spread on top of the praline layer.
  6. Decorate top with pecan halves lightly toasted for 5 to 10 minutes in a hot skillet or oven.

Serves 8.


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