DARK CHOCOLATE TART

For the Tart

1. Put pecans and sugar in a food processor, and pulse until ground. Remove 1/3 cup of mixture and set aside. Pulse in flour and Windsor® Fine Himalayan Pink Salt. Add butter and pulse until mixture resembles coarse crumbs.
2. Add egg through food processor while pulsing in a slow stream. Add reserved 1/3 cup of nut mixture and pulse. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
3. Place chilled dough on floured surface and roll out in a circle approximately 11 inches in diameter. Press dough into tart pan. Prick middle of tart shell with fork and set pan in freezer until firm, approximately 20 minutes.
4. Preheat oven to 350°F (180°C).
5. Bake tart for 20-25 minutes or until crust feels dry. Let cool completely. Reduce oven temperature to 275°F (135°C).
6. Finely chop chocolate in food processor. Transfer to a large mixing bowl. In a saucepan, bring cream, milk, sugar and cinnamon stick to a boil, stirring to dissolve sugar. Discard cinnamon stick. Pour about one-third of hot cream mixture over the chocolate and mix together until chocolate is completely melted. Add remaining cream mixture and gently stir to combine.
7. Whisk eggs in a bowl and pour about one-third of chocolate mixture over the eggs, gently stirring to combine. Transfer egg mixture to bowl with remaining chocolate mixture, stirring gently until smooth.
8. Fill the cooled crust with chocolate custard. Carefully transfer tart to oven and bake for about 30 minutes. Transfer tart to a wire rack and cool completely, at least 3 hours.
9. Garnish tart with fruit and nuts, and pinch of Windsor® Coarse Himalayan Pink Salt.