Ingredients
2 cups pecan halves, toasted1/2 cup sugar2 tablespoons butter, meltedFILLING:2 cups semisweet chocolate chips1-1/2 cups heavy whipping cream1/2 cup finely chopped pecans, toastedCARAMEL SAUCE:1/2 cup butter, cubed1 cup sugar1 cup heavy whipping cream
Preparation
Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes.
Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours.
For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
