Shelly's Recipe

Warm Chocolate Ganache Tart with Toasted Pecan Crust

Category: Tarts

CRUST
1 1/2 cups chopped pecans
2 tablespoons sugar
3 tablespoons unsalted butter, melted

FILLING
12 oz. semisweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 egg

1 Heat oven to 375. Place pecans and sugar in food processor; pulse until finely ground. Add butter; pulse until moistened. Press into bottom and up sides of 9-inch tart pan with removable bottom. Bake 12 to 14 minutes or until light brown.

2 Meanwhile, place chocolate in food processor; pulse until finely chopped. Microwave cream in medium glass measuring cup on high 1 to 2 minutes or until cream comes to a boil. With processor running, pour cream into chocolate; blend until smooth. Add egg; pulse until well-blended. Pour chocolate mixture into tart shell.

3 Bake 15 to 20 minutes or until slightly puffed and cracked on edges and center jiggles slightly when tapped but is not liquid. (Filling will firm up slightly as it cools.) Cool on wire rack 15 minutes; serve warm. (Tart can be made up to 8 hours ahead. Cool completely; cover and refrigerate. Reheat at 350. for 5 to 10 minutes or until warm.)

8 servings