Caramelised Pecan & California Prune Tart

Bittersweet chocolate drizzled on top gives this tart a glamorous touch. Serve a thin wedge with a dollop of softly whipped cream.

Preheat oven to 190°C.
Place the pecans on a baking sheet and bake until they smell nutty and are golden, 3 to 5 minutes.
Increase the oven to 200°C.
In a saucepan over medium-high heat, mix the cream, sugar and walnut oil. Bring to a boil, reduce the heat to medium and boil slowly until it thickens slightly, 3 minutes. Remove from the heat, add the pecans and California Prunes and stir together. Let stand 15 minutes.
Pour the filling into the pre-baked pastry distributing the nuts and California Prunes evenly.
Bake until the top is a combination of creamy white and russet caramel and looks like Rice Krispies, 30 to 40 minutes.
Cool the tart on a rack for 15 minutes.
Loosen the pastry from the sides of the pan with a thin paring knife.
Melt the chocolate in the top of a double boiler. With a fork, using a back and forth motion, drizzle threads of chocolate onto the top of the tart, distributing evenly.
Cut into squares and serve.