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
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
Caramel Whipped Cream
1 cup heavy cream
2 tbsp confectioners sugar
1/8th tsp salt
1 tbsp prepared caramel
With an electric mixer, whip cream, sugar, and salt together. When it starts to thicken, add caramel sauce. Beat until soft peaks form.
Makes about 2 cups