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Incredibly rich-
almost like eating candy...
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2 cups
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CRUST:
pecans |
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¼
cup |
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golden brown sugar, packed |
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¼
tsp |
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ground cinnamon |
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2
Tbs |
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unsalted butter, at room temperature
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½ cup
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FILLING:
heavy whipping cream |
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12
oz |
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bittersweet or semi-sweet chocolate,
chopped
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SAUCE: |
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1
stick |
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unsalted butter, melted |
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1
cup + 3 Tbs. |
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granulated sugar |
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2
cups |
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heavy whipping cream |
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1 |
To prepare
tart: Preheat oven to 325 degrees F. Blend first
3 ingredients in processor until nuts are finely
ground. Add butter and blend until
well-combined. Press nut mixture onto bottom and
sides of 9" tart pan with removable bottom. Bake
until golden brown, about 20 minutes. Transfer
to rack and cool. |
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2 |
To prepare
filling: In a medium heavy saucepan, bring cream
to a simmer. Add chocolate and stir until melted
and smooth. Pour chocolate mixture into crust.
Cover and refrigerate until firm (about 2
hours). |
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3 |
To prepare
sauce: Melt butter in heavy medium skillet over
medium-high heat. Add sugar and cook until deep
golden brown, whisking frequently (about 10
minutes- the mixture will be grainy). Add cream
and boil until sauce is reduced to 2½ cups,
whisking occasionally (about 10 minutes). Cool
slightly. |
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4 |
When ready
to serve, remove tart bottom. Cut tart into
wedges and transfer to plates. Spoon warm sauce
around tart wedges. |
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Servings: 12 |
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Cooking Tips |
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*To save time on the
day of entertaining, you may prepare the crust/filling 2
days ahead). |
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**You may also
prepare the sauce 2 days ahead. Cover and refrigerate.
Before serving, re-warm sauce over medium heat, stirring
frequently. |
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Recipe Source |
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Modified from Bon Appetit,
February 1993 |
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