Recipes from the Grapevine Cottage

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Ganache Tart with Pecan Crust and Caramel Sauce

Wine Gal Becky Brill brought this incredible dessert to our "Go Home at 10" New Year’s Eve party and wow, was it a hit....

Serves 12 to 16


For the crust:
3 2/3 cups pecans
1 1/4 cups sugar
7 tablespoons unsalted butter, melted and cooled

In a food processor blend the pecans and the sugar, with the motor running add the butter in a stream, and blend the mixture until it is combined well. Press the mixture into the bottom and 1 inch up the side of a 10-inch springform pan, making the side 3/8 inch thick and the bottom 1/8 inch, and bake the crust in the middle of a preheated 325ºF. oven for 30 minutes, or until it is colored lightly. Let the crust cool in the pan on a rack.


1 pound fine-quality bittersweet chocolate, chopped
1 large egg yolk
2 cups heavy cream

In the top of a double boiler set over barely simmering water melt the chocolate, whisk in the yolk and the scalded cream, and whisk the mixture until it is just combined.

Turn the ganache into the crust and chill the tart for at least 2 hours and up to 24 hours.

Caramel Sauce

1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream, scalded
16 whole pecans, toasted lightly

In a heavy skillet melt the butter over moderate heat, stir in the sugar, and cook the mixture, stirring constantly with a fork, until it is a dark golden caramel. Remove the skillet from the heat, add the cream carefully, stirring, and stir the caramel sauce until it is smooth.

Arrange the pecans decoratively on the tart and serve the tart with the caramel sauce.