½ cup toasted pecans
6 tablespoons flour
1/3 cup brown sugar
¼ teaspoon nutmeg
2 tablespoons margarine, cut into pieces
1-3/4 cups pareve whip
1 pound semisweet chocolate, broken into pieces
2 egg yolks
1 tablespoon vanilla
Whipped Cream (pareve)
Preheat oven to 425 degrees. Place the nuts, flour, brown sugar, nutmeg and margarine in the bowl of a food processor and pulse until the nuts are crushed and the mixture is a paste. Press over the bottom and up the sides of a 9 or 10-inch round tart pan. Bake 10 to 15 minutes, until lightly browned. Cool on rack.
Heat pareve whip and chocolate in a small pan over a low heat, stirring until chocolate melts and mixture is smooth. Beat egg yolks and stir a small amount of chocolate mixture into yolk. Pour yolk mixture into pan and stir quickly to incorporate. Remove from heat and stir in vanilla. Pour into crust and cool. Chill in the refrigerator for at least 4 hours. Can be frozen and should be removed from freezer about ½ hour before serving. Garnish with fresh raspberries and/or whipped cream if desired.
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