Chocolate Lace Pecan Tart

Makes 6 servings

Tart:

sweet cookie crust for a 9 1/2-inch tart pressed into pan, pre-baked and cooled

4 large yolks

1/3 cup refiner's sugar (or dark corn syrup)

1/2 cup, firmly packed light brown sugar

4 tablespoons unsalted butter, softened

1/4 cup heavy cream

a pinch of salt

1 teaspoon vanilla extract

1 1/2 cups pecan halves

Chocolate Drizzle Topping:

1 ounce bittersweet chocolate, finely chopped

2 tablespoons heavy cream, cold

optional: 1 cup crème fraiche, unsweetened -or- bourbon whipped cream (1 tablespoon bourbon, 1/2 teaspoon sugar, 1/4 teaspoon vanilla extract)

To make the tart:

Preheat the oven to 350°F at least 15 minutes before baking time. Have the oven rack at the lowest level.

Place a strainer over a small bowl.

In a medium-size, non-reactive saucepan, combine the egg yolks, syrup, brown sugar, butter, cream and salt. Cook over moderately low heat, stirring constantly with a wooden spoon or heat-proof spatula without letting the mixture boil, until it is uniform in color and just begins to thicken slightly (160°F on a candy thermometer) 7 to 10 minutes. Strain at once into the small bowl and stir in the vanilla.

Arrange the pecans, top sides up, in the bottom of the baked pie crust. Slowly pour the filling over the nuts, coating their upper surface.

Place a foil ring over crust edges to prevent over-browning and bake for about 20 minutes, or until the filling is puffed and golden and just beginning to bubble around the edge. The filling will shimmy slightly when moved. Allow the pie to cool completely on a rack before unmolding from the pan (about 45 minutes.)

To make the Chocolate Lace Topping:

Place the chopped chocolate into a small, microwave proof bowl or the top of a double boiler set over hot (not simmering) water. (Do not allow the water to touch the bottom of the upper container.) Heat the chocolate, stirring often until melted and remove it from the heat. If using a microwave, stir every 15 seconds.

Pour the cream on top of the chocolate and stir until smooth. It should drop thickly from a spoon. If too thick, add a little bourbon or heavy cream.

Pour the mixture into a quart-size freezer bag and close it securely. Immediately cut off a very small corner from the bag to pipe the chocolate through, drizzling lines of chocolate back and forth over the top of the pecans in a zigzag pattern (see picture) to form a lacy design of chocolate webbing.