|dark chocolate, 60% to 62% cacao, chopped||.|
|heavy cream, hot|
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until completely melted.
Pour the cream on top of the chocolate and stir until smooth. The mixture should drop thickly from the spatula. If too thin, let it cool for a few minutes. If too thick, add more cream or a little bourbon.
Pour the chocolate topping into a small disposable pastry bag, or a pint- or quart-size reclosable freezer bag, with a very small semicircle cut from the tip or one corner. Close the bag securely. Drizzle lines of chocolate back and forth over the top of the pecans, first in one direction (front to back) and then the other (side to side), to form a lacy design of chocolate webbing. Let the chocolate set before freezing the tart.
Slide the completed pecan tart into a gallon-size reclosable freezer bag and freeze it for a minimum of 2 hours. The tart cuts perfectly well frozen. Serve it frozen or let it sit for 3 minutes to soften slightly.
Frozen, up to 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.