Chocolate Caramel Pecan Crostata with Caramel Whipped Cream
Source of Recipe
Unknown
List of Ingredients
Chocolate Caramel Pecan Crostata with Caramel Whipped Cream
* 1 pastry crust, homemade or store bought
* 2 cups chopped pecans
* 2 3.5 oz. Dark and Caramel Ghiradelli Chocolate bars, broken into pieces
* 2 tbsp butter
* 2 large eggs
* 1/2 cup brown sugar
* Confectioners Sugar for dusting
Recipe
Preheat oven to 350 degrees:
Lay pecans in a thin layer on a baking sheet. Bake for 6-9 minutes, or until fragrant and lightly toasted. Set Aside. Fit pastry crust into a 9 or 10 inch fluted tart pan with removable bottom. Set aside.
In a double boiler or microwave, slowly heat chocolate and butter.
Stir until smooth. The mixture will be thick. Set aside. In a medium size bowl, whisk together eggs and brown sugar. Add chocolate mixture. Stir in toasted nuts. Pour into prepared pan and spread evenly.
Bake for 22-25 minutes or until it has puffed up and surface has gone from glossy to a dull or dry finish. Cool slightly, and then dust with confectioner's sugar if desired. Garnish with whipped cream and additional nuts if desired. Serve hot or at room temperature.
Makes 8-10 servings
|
|