Chocolate Raspberry Tart with Pecan Crust

YUM! So easy and YUUUUUM!! Did I say that already?

I tried to make Chocolate Lava Cakes for bookclub recently. After two failed recipes, I resorted to Gloria's delicious treat. (Turns out I found a lava cake recipe 45 min before the party started and ended up making that too! Both were winners.)

Raspberry-topped Chocolate Tart
with Pecan Crust

2 cups pecans (about 8 ounces), toasted
6 Tbsp. (packed) golden brown sugar
¼ tsp ground cinnamon
¼ cup butter (1/2 stick) unsalted butter, melted

¾ cup whipping (heavy) cream
6 ounces (1 cup) semisweet chocolate, chopped
2 ½ pint baskets raspberries

Preheat oven to 325 degrees. Finely grind, pecans, sugar & cinnamon, in processor. Add butter and process until moist clumps form. Press dough into bottom and up the sides of 10 inch tart pan or 4 4-inch-diameter tart pans with removable bottoms. Bake crust until golden brown and firm to touch, about 30 mins. Transfer to rack to cool completely. Bring cream to a simmer in heavy medium saucepan. Remove from heat. Add chocolate; sir until melted and smooth. Pour mixture into crust, dividing equally. Chill until set, about 1 hour. (can be made ahead. Cover and
chill.)

Arrange raspberries over tops of tarts.