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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