chocolate ganache tart / pecan crust

How To Make chocolate ganache tart / pecan crust

• 
  1

  Preheat oven to 350 degree. Toast pecans on a sheet pan 10 - 12 minutes. ( optional)
• 
  2

  Place the toasted pecans on food processor along with 1/2 cup sugar. Pulse until looks like sand.
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  3

  Drizzle 3 tablespoons of butter into the crumbs, pulse until you see it's going to stick together. If you need the 4th tablespoon, go ahead and add it, it won't hurt anything.
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  4

  Pat the pecan mixture into a 9 inch tart pan or 9 inch pie plate. Up the sides as well. Place in freezer to chill for 15 minutes.
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  5

  After chilling place in preheated oven to 10 - 12 minutes or until starting to color just a bit.
• 6

  Cool crust.
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  7

  Make Ganache: Place chocolate chips in a medium bowl. In another sauce pan, heat cream until bubbly around the edges of pan. I stick my pinkie into the center to see if hot...but if bubbling around edges, that's a pretty good sign it's hot enough. Pour the cream over the chocolate. Let sit for a few minutes. Then, whisk until all chips are blended and melted into the cream. Will have a beautiful sheen.
• 
  8

  Pour this evenly into the pecan crust. Place in refrigerator and chill for a good 2 hours.
• 
  9

  Remove from refrigerator and remove tart pan. Allow the tart to set at room temperature for 20 minutes before cutting... I serve this decadent dessert with just a dollop of whipped cream...it needs nothing else... Enjoy this creamy, smooth, chocolaty indulgence.
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