Frank's Recipes! Chocolate Pecan Tart with Caramel Sauce

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Chocolate Pecan Tart with Caramel Sauce

Serving Size : 12

TART:
2 cups pecans
1/4 cup packed golden brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup whipping cream
12 ounces bittersweet or semisweet chocolate

SAUCE:
1/2 cup (1 stick) unsalted butter
1 cup plus 3 tablespoons sugar
2 cups whipping cream

For Tart:
Preheat oven to 325 deg. Blend pecans, brown sugar, and cinnamon in processor until nuts are finely ground. Add 2 tablespoons butter and blend until well combined. Press nut mixture onto bottom and sides of 9-inch diameter tart pan with removable bottom. Bake until golden brown, about 20 minutes. Transfer to rack and cool.

Bring 1/2 cup whipping cream to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Pour chocolate mixture into crust. Cover and refrigerate until firm, about 2 hours. (Can be prepared 2 days ahead.)

For Sauce:
Melt 1/2 cup butter in heavy medium skillet over medium-high heat. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes (mixture will be grainy). Add 2 cups cream and boil until sauce is reduced to 2-1/2 cups, whisking occasionally, about 10 minutes. Cool slightly. (Can be prepared 2 days ahead. Cover and refrigerate. Before serving, rewarm sauce over medium heat, stirring frequently.)

Remove tart pan bottom. Cut tart into wedges and transfer to plates. Spoon warm sauce around tart wedges.