CRUST:

7 ozs. pecans
1/2 c. sugar
3 1/2 tbsp. melted butter

Preheat oven to 325 degrees Fahrenheit. Combine pecans and sugar in food processor. Process until finely chopped. Mix in melted butter. Press firmly on bottom and up sides of 9 inch tart pan with removable bottom. Bake until brown, about 2 minutes; remove and cool.

GANACHE:

1 lb. bittersweet chocolate, chopped
2 c. whipping cream
1 egg yolk

In the top of a double boiler melt chocolate. In a separate pan scald cream. Stir the egg yolk into the chocolate and add the cream; mix well. Strain into the crust and refrigerate for 2 hours until set. Serve with sauce.

SAUCE:

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

Melt butter, stir in sugar and cook, without stirring, until golden. Bring cream to a simmer and whisk into caramel. Bring to a boil and remove from heat. Serve at room temperature or cold.