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Cook/Bake Time: 30 - 40 Minutes
Stand Time: 15 Minutes

3/4 cup pecans
3/4 cup heavy cream
3/4 cup sugar
1 tablespoon walnut or pecan oil
1 cup pitted and coarsely chopped dried plums
1 short crust tart shell, pre-baked
2 ounces bittersweet chocolate, chopped

Preheat an oven to 375F.

Place the pecans on a baking sheet and bake until they smell nutty and are light golden, 3 to 5 minutes.
Increase the oven to 400F.

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 dried plums and stir together.
Let stand 15 minutes.

Pour the filling into the pre-baked pastry distributing the nuts and dried plums evenly.

Bake until the top is a combination or 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.

Nutritional Information (per serving)
Calories  320 
Cholesterol  30mg 
% of Calories from Fat  % 
Fat  21g 
Sodium  20mg 
Carbohydrates  36g 
Protein  3g 
Fiber  3g 

California Dried Plum Board -



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