Thankful For Dessert

Honey Pecan Tart with Milk Chocolate Ganache

Ingredients
Shortbread Crust (makes 2 crusts)
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 3 egg yolks
- 3 cups flour
Filling
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 cup honey
- pinch of salt teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups pecan half, toasted, roughly chopped

To make the crust combine the butter and sugar in a medium size bowl. Stir in the egg yolk and vanilla extract. Add the flour and salt and mix until just combined. Press the mixture into a buttered 10 inch tart pan and refrigerate overnight or freeze for 20 minutes. Preheat the oven to 375 degrees F and bake the tart crust for 15 minutes. Let cool completely.
Meanwhile, to make the filling, combine the butter, brown sugar and honey in a medium saucepan over medium heat. Bring just to a boil; then add the salt and vanilla. Set aside and let cool for 20-30 minutes until thick. Should still be warm.
Meanwhile, in a large bowl whisk the eggs. Pour in the cooled sugar mixture until combined. Gently stir in the pecans.
Preheat the oven to 375 degrees F. Pour the filling into the prepared tart pan and place in the oven. Place a pie crust ring or foil over the tart crust edges. Bake for 25-30 minutes or until the tart is golden brown and cooked in the center. Let cool completely on a wire rack. Slice the tart with a sharp knife. Drizzle individual slices with warm Milk Chocolate Ganache (recipe follows) if desired.
Milk Chocolate Ganache

In a small saucepan combine chopped milk chocolate (about 1/2 cup) and cream (about 2 tablespoons). Stir over low heat until melted and combined. If the ganache is too thick add another tablespoon or so of cream. If the ganache is too thin add a bit more chocolate.