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Parve
Medium
8 Servings
Allergens 
8 Hours, 45 Minutes
Diets
This truffle tart is simplicity itself with very few ingredients. So it’s important to use the freshest nuts you can and the highest quality chocolate. The tart will keep in the refrigerator for up to two days before serving. If you choose to decorate it with spun sugar designs, as is suggested in the tip, be sure to place the designs on the tart just before serving. Otherwise they will melt into the chocolate filling.
2 cups toasted pecan halves
1/2 cup granulated sugar
1/2 cup unsalted margarine, melted
1 cup Kineret Whipped Topping or other oil-based liquid whip topping
2 large egg yolks
9 ounces semisweet chocolate, coarsely chopped
1 teaspoon Gefen Vanilla
Preheat the oven to 350°F.
Place the pecans and sugar into the bowl of a food processor fitted with the metal “S” blade. Pulse together until the pecans are finely ground. Pour in the melted margarine and pulse again until the mixture is thoroughly moistened – it will seem a touch greasy.
Place the tart pan on a baking sheet (some of the margarine may seep through) and bake in the center of the preheated oven for 15 minutes. Transfer to a rack to cool completely.
Press the pecan mixture onto the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom.
Heat the cream in a saucepan just until bubbles appear around the edge. Pour about ¼ cup of the mixture into the egg yolks, whisking constantly. Whisk in the remaining cream. Pour the mixture over the chopped chocolate, whisking until the chocolate is melted and smooth. Whisk in the vanilla. Pour into the cooled shell.
Cover lightly and refrigerate for at least 8 hours or for up to 2 days.
Decorate with cocoa powder, additional pecans or candied pecans.
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