Warm Chocolate Ganache Tart with Toasted Pecan Crust

Warm Chocolate Ganache Tart with Toasted Pecan Crust

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

1 Heat oven to 375°F. Place pecans and sugar in food processor; pulse until finely ground. Add butter; pulse until moistened. Press into bottom and up sides of 9-inch tart pan with removable bottom. Bake 12 to 14 minutes or until light brown.

2 Meanwhile, place chocolate in food processor; pulse until finely chopped. Microwave cream in medium glass measuring cup on high 1 to 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.

3 Bake 15 to 20 minutes or until slightly puffed and cracked on edges and center jiggles slightly when tapped but is not liquid. (Filling will firm up slightly as it cools.) Cool on wire rack 15 minutes; serve warm. (Tart can be made up to 8 hours ahead. Cool completely; cover and refrigerate. Reheat at 350°F. for 5 to 10 minutes or until warm.)

8 servings

PER SERVING: 515 calories, 44 g total fat (19 g saturated fat), 5.5 g protein, 34 g carbohydrate, 80 mg cholesterol, 25 mg sodium, 4.5 g fiber

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies

1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

 

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.