8 , baked and cooled (Adjust Quantity As Needed -)
Vanilla ice cream
8 Tablespoon (Adjust Quantity Enough To Put A Medium Scoop In Each Tart Shell)
1 1⁄2 Cup (24 tbs)
1⁄4 Cup (4 tbs)
Firmly packed light brown sugar
1 1⁄4 Cup (20 tbs)
Light corn syrup
3⁄4 Cup (12 tbs)
3 Tablespoon (All-Purpose / Self-Rising)
Spread pecans on a baking sheet, and bake at 300 degrees for about 12 to 15 minutes. Do not allow to blacken! Set aside. Melt 1/4 cup butter or margarine in a medium saucepan, stirring well. Bring to a boil, reduce heat, and simmer, stirring constantly for 5 minutes. Remove from heat and let cool to lukewarm. Gradually stir in 5 oz. evaporated milk and baked pecans. (The stirring will be difficult at the beginning, but then becomes very easy when most of the evaporated milk is incorporated.) Assemble your Praline Tart Sundae while praline sauce is still warm by placing a baked, cooled tart shell in a sherbet glass or ice cream bowl. (Remove the tin from the outside of the baked tart shell.) Put a medium-sized scoop of vanilla ice cream inside the tart shell. Spoon desired amount of praline sauce over the top. Serve immediately. YUM!
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The ultra rich praline tart sundae is hard to resist and makes for a stunning dessert for your holiday guests. In this recipe video, Betty gives a step-by-step tutorial on how to make scrumptious praline tart sundae that not only looks eye-catching, but also tastes wonderful! For inspiration, stream the video recipe.