Mmmmmm!

This great recipe is courtesy of Bob and Linda’s dessert buffet. Thanks for sharing!

Flourless Chocolate Ganache Tart
By Laurel Kallenbach

Tart Shell:
1 cup Pecans 1 cup Walnuts
¾ cup Sugar 4 Tblsp. Butter
– Preheat oven to 375. Place ingredients in food processor, pulverize and press into a 10-inch tart pan. Bake crust for 10 minutes, or until golden brown.

Filling:
16 oz. Semi-sweet Chocolate 2 cups Cream
1 Egg Yolk Powdered Sugar

– Place chocolate in double boiler and melt.
– In another double boiler, pour in cream and heat until it’s scalding hot.
– Beat egg yolk into the boiler with chocolate. Then beat in hot cream. (Don’t panic if the egg yolk hardens the chocolate slightly. It will soften and smooth out again when you add the cream.)
– Pour mixture into shell and chill for at least 2 hours.
– Sprinkle with powdered sugar before serving.