Toffee Chocolate Nut Wedges

Another winner recipe from The Weekend Baker.

Ingredients-

8 tbsp butter

1/2 cup firmly packed brown sugar

1/4 tsp salt

1 egg yolk

1/2 tsp vanilla extract

1 cup all purpose flour

5 ounces semisweet chocolate, chopped

3 tbsp heavy cream

1/2 cup chopped pecans, toasted.

Method-

Position an oven rack on the middle rung.

Heat the oven to 350˚ lightly grease the bottom and sides of a 8 1/2 inch tart pan with a removable bottom.

In a large bowl, combine the butter, brown sugar, and salt. Beat with electric mixer on medium speed until well blended.

Add the egg yolk and vanilla and beat jut until combined. pour in the flour and beat on low speed until the dough begins to clump together.

Scrape the dough into the prepared pan, scattering the pieces evenly.

Using your fingertips, pat the dough onto the bottom, not up to the sides, of the prepared pan to form and even layer.

Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.

Meanwhile, melt the chocolate with the cream in a double boiler. Stir until smooth.

When the crust is baked, transfer the pan to a rack.

Pour the warm ganache over the warm curst and spreaad evenly within a 1/2 inch of the edge. An offset spatula is a good job for this.

Scatter the pecans evenly over the ganach an gently press them into the chocolate.

Let cool completely until the chocolate is set, about 4 hours or 2 hours in the fridge.

Remove the outer ring of the tart pan and cut the cookie tart into 16 wedges.