1 Hill Country Fare refrigerated pie crust
2 sheets 12 inches long H-E-B parchment paper
2 cups Hill Country Fare pecan pieces
2/3 cup Central Market™ light brown sugar packed
1/4 cup Central Market™ european butter
1/4 cup Hill Country Fare dark corn syrup
1/2 cup H-E-B baker’s whipping cream keep cold for best results
Heat oven to 375 degrees F. Unroll the pie crust, allowing it to reach room temperature (15 minutes).
Line 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.
Pierce 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.
Sprinkle the pecan pieces in the bottom of the cooled tart shell and set aside.
Combine 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.
Evenly 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.
Meanwhile, 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