Caramelized Pecan and Prune Tart
- 35 minutes
- 1 - 9-in (23cm) tart - 6 to 8 serving
1 cup whole pecans (250 mL)
¾ cup whipping cream (175 mL)
¾ cup granulated sugar (175 mL)
1 tbsp butter (15 mL)
¾ cup coarsely chopped California Prunes (175 mL)
1 (9 inch/23 cm) pie crust, pre-baked
2 squares bittersweet chocolate, chopped (1 oz each)
Preheat an oven to 375°F (190°C)
Place pecans on a baking sheet and bake for 3 minutes. Remove from oven. Increase oven temperature to 400°F (200°C).
In a medium-sized saucepan over medium high heat, combine cream, sugar and butter. Bring to a boil, reduce heat to medium-low and simmer slowly until mixture thickens slightly, approx. 3 minutes. Remove from heat, add pecans and prunes and mix together. Let stand 10 minutes.
Pour filling into the pre-baked pastry shell, distributing nuts and prunes evenly. Bake 35 minutes until the top is golden brown. Remove from oven and cool the tart on a rack for 15 minutes.
Melt chocolate. With a fork, using a back and forth motion, drizzle threads of chocolate onto the top of the tart, distributing evenly. Cut into pieces and serve.