Chocolate Pecan Tart

For Crust:

Preheat oven to 325 degrees. Blend together pecans, sugar and cinnamon in a food processor until finely chopped. Add butter and blend until combined. Press crust mixture evenly over bottom and up sides of a 9 inch tart pan with removable bottom. Bake crust about 20 minutes until golden brown. Cool crust on a rack.

For Filling:

Heat cream to a simmer in a medium saucepan. Add chocolate and whisk until melted and smooth. Pour filling into crust and refrigerate until firm, about 2 hours.

Remove tart from pan and slice into wedges.