1Hill Country Fare refrigerated pie crust,
2sheets12 inches long H-E-B parchment paper,
2cupsHill Country Fare pecan pieces,
2/3cupCentral Market™ light brown sugar packed,
1/4cupCentral Market™ european butter,
1/4cupHill Country Fare dark corn syrup,
1/2cupH-E-B baker’s whipping cream keep cold for best results,
1Heat oven to 375 degrees F. Unroll the pie crust, allowing it to reach room temperature (15 minutes).
2Line the bottom of a 9-inch spring mold pan with parchment paper. Press the dough into the bottom of the pan and 1 inch up the sides of the pan.
3Pierce the bottom of the crust with a fork, line the inside with another sheet of parchment paper and fill with 1 cup of dried beans or rice to prevent the crust from developing air bubbles. Bake the crust for 15 minutes and cool. Remove the beans and the top layer of parchment paper.
4Sprinkle the pecan pieces in the bottom of the cooled tart shell and set aside.
5Combine the sugar, butter, corn syrup and 2 Tablespoons of whipping cream in a 2 quart heavy bottom sauce pan. Heat the sugar mixture over medium heat, stirring constantly until it begins to boil. Boil the syrup for 1 minute.
6Evenly pour the hot syrup over the pecans. Bake the tart on the center oven rack for 10 minutes or until the syrup bubbles. Place the tart on a wire rack and cool. Cut the tart into 12 wedges or squares.
7Meanwhile, beat the remaining cold whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to serve the tart. Spoon one tablespoon of whipping cream on each serving.
No Nutritional Information Available