Friday, June 22, 2007

Praline Tart

I didn't forget about this week's baking lesson! Yesterday I went to the bakery and had my lesson...I won't even try and tell you how many of these tarts we made. Let's just say it was more than two, LOL.

I had fun learning how to make this. These tarts are yummy and easy to make so I think you'll enjoy the recipe. At least, I hope you do!

Praline Tart

1 cup dark brown sugar
1 cup heavy cream, liquid
6 tablespoons butter
2 1/4 cups chopped pecans
2 tablespoons vanilla extract
10-inch pre-baked tart shell
1 cup heavy cream, whipped
1/4 cup bourbon
14 toasted pecan halves

Place liquid cream, sugar and butter in large pot and stir until sugar dissolves. Then, boil mixture rapidly, stirring until it reaches soft-ball stage (236 degrees F on a candy thermometer). Remove from heat. Add the chopped pecans and vanilla extract. Whisk until mixture is creamy. Pour mixture onto a baking sheet to cool.

When mixture is cool, tear off pieces and chop them in a food processor. Press the praline mixture into the 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 which have been toasted 5 to 10 minutes in a hot skillet or oven.