2 cups pecan halves
1/4 cup packed golden brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature
1/2 cup whipping cream
12 ounces semisweet chocolate chips
1/2 cup (4oz./1 stick) unsalted butter
1 cup plus 3 tablespoons sugar
2 cups whipping cream
Additional Garnish (optional)
Prep and cook time: 25 minutes, plus at least 2 hours chilling time, 20 minutes baking.
To Make Crust:
In a food processor, blend pecans, brown sugar, and cinnamon until nuts are finely chopped. Add butter and process until well combined. Press mixture into bottom and sides of a 9-inch (23cm) tart pan with a removable bottom. Bake for 20 minutes in a 325 degrees F (160 degrees C) oven or until golden brown. Transfer to rack and cool to room temperature.
To Make Filling:
In a medium pan over low heat, heat whipping cream until bubbles form around the edges. Add chocolate chips and whisk until melted and smooth. Pour into crust. Cover and refrigerate until firm.
To Make Sauce:
In a heavy, medium-size skillet over medium-high heat, melt butter. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes. (Mixture will be grainy.) Add cream and boil until reduced to 2 1/2 cups, whisking occasionally, about 10 minutes. Cool.
To serve, remove sides and bottom of tart pan and place tart on serving platter. Cut into wedges and serve with sauce and a dollop of whipped cream.
Makes 8 servings.
Date: November 5, 2003