Chocolate ganache tart with toasted pecan crust

I had originally planned on making this tart for Halloween, as the recipe said you can make a spiderweb pattern from the white chocolate swirls. However, I'm not very comfortable yet using a tart pan with a removable bottom. As I was taking the baked crust out of the oven, I accidentally pushed up on the bottom and the crust broke apart, which effectively ended my first attempt. It took me a few days to rally again, but I decided to give it another go (and bake the crust on top of a baking sheet for easy removal).  

Recipe

from Bon Appetit DessertsCrust9 whole graham cracker, broken1/2 cup pecans, toasted1/4 cup packed dark brown sugar5 tbsp unsalted butter, melted1/2 tsp vanilla extractgenerous pinch of saltFilling1 cup plus 2 tbsp heavy whipping cream2 tbsp packed dark brown sugar6 oz bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped1 tbsp brandy1 tsp vanilla extract3 oz high-quality white chocolate, choppedgenerous pinch of saltPreheat oven to 350 F. Grease 9" tart pan with removable pan. Combine graham crackers, pecans, sugar, and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.Bring cream, sugar and salt to simmer in heavy medium saucepan over medium heat. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth. Whisk in brandy and vanilla. Pour filling into crust. Melt white chocolate in heavy small skillet, stirring constantly over very low heat. Transfer white chocolate to resealable plastic bag; twist bag just above point where filled. Snip tip of bag to create very small opening. Starting in center of tart, pipe white chocolate in 1 continuous spiral, working outward to edge, spacing lines 1/2" apart. Using small sharp knife, draw knife tip through white chocolate lines from center to outer edge. Lift knife tip and draw second line from outer edge to center. Repeat several more times, alternating direction of lines from center to edge and edge to enter, spacing evenly, to create floral pattern. Chill until set, about 2 hours.

Musings

David noted that it was very much like a slightly stiffer pudding--which is a good thing, given his penchant for pudding. I quite liked the rich, creaminess of the chocolate ganache against the buttery, crumbly goodness of the crust. David mentioned that you could definitely taste the pecans in the crust. I was a little leery of piping in the white chocolate, but it was actually fairly straightforward to create the white chocolate pattern and makes for a lovely presentation.