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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 3/4 cups toasted pecans 1/3 cup sugar 1/4 cup butter, melted and cooled
Filling: 1 1/2 cups heavy or whipping cream 12 ounces chopped semisweet chocolate 1/2 cup fine chopped pecans
Sauce: 1/2 cup butter 1 cup sugar 1 cup heavy or whipping cream
Directions
For Crust: Preheat oven to 350 degrees. Finely grind pecans with sugar in a food processor. Add butter and blend well. Press into bottom and sides of 9 inch tart pan with removable bottom. Bake until golden brown, about 25 minutes. Cool completely.
For filling: Bring cream to a simmer. Add chocolate and whisk until melted and smooth. Cool to lukewarm and pour into crust. Refrigerate 30 minutes. Sprinkle pecans around edges of filling. Refrigerate until firm, about 3 hours.
For sauce: Melt butter in a saucepan. Add sugar and boil until deep golden brown. Add cream and whisk until smooth. Cool to lukewarm.
To serve: Remove tart from pan, cut into wedges and serve with sauce and whipped cream.
Makes 1 tart.
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