WARM CHOCOLATE GNACHE TART WITH TOASTED PECAN CRUST

By gaster16

Ingredients

• 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

Preparation

Step 1

Heat oven to 375 degrees. Place pevsnd and sugar in food processor, pulse until finely ground. Add butter, pulse until moistened. (Crust also can be made by hand.) Press into bottom and up sides of 9” tart pan with removable bottom. Bake 12-14 minutes or until light brown.

Meanwhile, place chocolate in food processor, pulse until finely chopped. Microwave cream in medium glass measuring cup on high 1-2 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. Bake 15-20 minutes or until slightly puffed and cracked on edges and center jiggles slightly when tapped but is not liquid. Cool on wire rack 15 minutes, serve warm.