CRUST:

1 3/4 c. pecans, toasted
1/3 c. sugar
1/4 c. unsalted butter, melt and cool

Grind pecans with sugar in processor, add butter. Press in bottom and sides of 9 inch tart or pie pan. Bake at 350 degrees approximately 25 minutes until golden brown. Cool.

FILLING:

1 1/2 c. whipping cream
12 oz. semi sweet chocolate
1/2 c. finely chopped pecans (about 2 ounces)

Bring cream to a simmer in a 1 1/2 quart saucepan then reduce to low. Add chocolate pieces and whisk until melted. Cool to lukewarm and pour into crust, chill 30 minutes. Sprinkle pecans around edge of filling. Chill until firm about 3 hours.

SAUCE:

1/2 c. unsalted butter
1 c. sugar
1 c. whipping cream

Melt butter over medium heat. Add sugar and cook until it's a deep golden brown, stirring occasionally. (Takes approximately 12 minutes). Add cream and whisk smooth. Cool to lukewarm and spoon over tart. Sauce can be made 2 days ahead of time.