Name: Chocolate-Pecan Tart
Yield: Makes 10 servings
Ingredients: 1 2/3 cups all purpose flour; 1/4 cup sugar; 1/4 cup slivered almonds; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 large egg, lightly beaten; 2/3 cup sugar; 3 tablespoons light corn syrup; 1 1/3 cups whipping cream; 4 ounces imported milk chocolate, chopped; 1 tablespoon honey; 2 cups chopped pecans (about 8 ounces), lightly toasted; 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Maureen Abood of Chicago, Illinois, writes: "Whenever my mother visits my sister and me in Chicago, we have dinner at Mon Ami Gabi, where we can look out the large windows onto Lincoln Park as we eat. I'd love to make the luscious chocolate tart served there for my mother the next time I'm home."

The soft caramel filling is a terrific showcase for — and contrast to — the toasted nuts.

Recipe notes

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