A simple pressed chocolate shell baked just long enough to set, topped with a silky dark chocolate ganache laced with cinnamon and studded with pecans from the shelf. This is a one-pan weeknight tart that tastes far richer than the effort it takes.

Serves 2. 35 minutes, 15 at the stove.

About 800 calories a serving, 15 g protein, 40 g carbohydrate, 68 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Chop 3 oz [85g] of the chocolate and pecans together into small pieces. Melt 3 tablespoons butter in a small bowl over a pot of barely simmering water, stirring occasionally until completely smooth, then remove from heat.
2. Stir 1/2 cup flour and a pinch of salt into the melted butter until just combined, then add the chopped chocolate and pecans and stir until the mixture holds together. Press the mixture firmly into a 6-inch tart pan or small cake pan, covering the bottom in an even layer.
3. Bake the shell for 8 to 10 minutes, until just set and dry to the touch. Remove from the oven and let cool while you make the ganache.9 min
4. Chop the remaining 1 oz [28g] chocolate finely. Heat 1/2 cup cream until it barely steams, then pour over the chopped chocolate and let sit for 1 minute, undisturbed.
5. Stir the ganache until smooth and glossy, then pour it over the cooled shell, spreading gently to the edges. Let it set at room temperature for 10 minutes, or refrigerate for 5 minutes until the ganache is just firm to the touch.5 min

Note Swap the cinnamon pecans for unsweetened cocoa nibs if you prefer less sweetness. Leftovers keep in a covered container in the fridge for three days. Serve with a small glass of good wine, or with whipped cream if you want richness.