Ingredients

• 3 tablespoon butter (melted, warm)
• For the mousse -
• ½ pound bittersweet or semisweet chocolate
• 2 egg yolks
• 3 tablespoon strong coffee
• ¼ cup granulated sugar
• ¼ pound butter (cut into pieces)
• 3 egg whites
• 2 teaspoon lukewarm water
• 6 oz pecans (shelled halves)
• 1 cup light brown sugar
• 1 pinch salt
• ½ cup butter
• ½ cup (to 1/3) heavy cream
• 2 tablespoon dark rum

Directions

• Directions
• Preheat oven to 350.
• For the crust. Insert metal blade in dry processor container.
• Process chocolate cookie wafers with sugar to fine crumb consistency.
• With machine running, drizzle melted butter through food chute, clean container side with a spatula and process 5 seconds more.
• Press crumb crust into an 11-inch fluted pan with removable bottom.
• Chill 5 minutes. Bake 5 minutes and set aside to cool.
• For the mousse. Put half of the chocolate in dry processor container.
• With machine running, add remaining chunks through food chute and process until chocolate is ground to small bead consistency. Add egg yolks.
• Heat coffee, sugar and butter in a medium saucepan over low heat. Stir until sugar dissolves.
• Heat to simmering. With machine running, pour hot butter mixture through food chute in a thin stream.
• Stop to clean container side with a spatula and process 5 seconds longer. Transfer to a mixing bowl.
• Wash and dry processor container and blade.
• Mix egg whites with water and process, drizzling whites through food chute.
• Process until whites are whipped to firm peaks, usually 1 ½ minutes.
• Fold whites into chocolate mixture and refrigerate until partially set.
• Dry processor container and blade with paper toweling.
• For the caramel mixture; Very coarsely chop 4 ounces (about 1 cup) of pecans using one-second pulses; set aside and set remaining whole pecans aside.
• Heat sugar, salt and butter, stirring until dissolved. Add cream and rum.
• Heat to boiling and simmer until caramel thickens to a consistency that coats the back of a spoon.
• Transfer half of the caramel to a small saucepan; set aside.
• Add chopped pecans to caramel remaining in pan, stir and immediately pour onto bottom of crumb crust, carefully spreading into an even layer.
• Refrigerate until caramel sets.
• To assembly; Spoon chocolate mousse on caramel-nut layer. Spread top of mousse smooth. Refrigerate until firmly set.
• Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture to thin, if necessary).
• Place pecan halves in a decorative design on top of mousse.
• When caramel has cooled slightly, pour evenly over top of tart and distribute evenly with a pastry brush.
• Refrigerate until caramel becomes firm, about 2 hours. Cut with a hot knife.