Chilled Black Bottom Tart Food

CUSTARD TART

Steps:

• Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.
• In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
• In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
• Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.

BLACK BOTTOM TART

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll the dough 1/8 inch thick. Fit dough into 2 rectangular 13 3/4-by-4 1/4-inch tart shells, letting it fall naturally into the corners and being careful not to stretch the dough. With your fingers or a rolling pin, trim dough so that it is flush with top edge of tart shells. Prick the tart shell all over with the tines of a fork. Chill until firm, at least 45 minutes.
• Line dough with parchment paper and fill with dried beans or lentils. Transfer to oven and bake until tart shells begin to color, about 20 minutes. Carefully remove the dried beans and parchment and return to the oven and bake until the tart shells become a deep golden color, about 15 to 20 minutes more. Cool completely on a cooling rack.
• In a heavy saucepan, dissolve 1/2 cup sugar and the cornstarch in the cold milk. Stir in the scalded milk, place the mixture over direct heat, and boil for 3 minutes, stirring constantly. Transfer the mixture to the top of a double boiler.
• Beat the egg yolks in a small bowl and stir in 3 tablespoons of the milk mixture. (This will keep the egg yolks from curdling when added to the remaining hot milk.) Pour this back into the remaining milk mixture, and cook over simmering water for 3 to 4 minutes, stirring constantly, until the mixture becomes quite thick. Remove from the heat and put 1 cup custard in a small bowl. Stir in the melted chocolate and vanilla, and set aside to cool completely. When cooled, spread evenly in the tart shell and chill until set.
• Meanwhile, soften the gelatin in the cold water and add to the remaining hot custard. (The gelatin will not dissolve properly if the custard has cooled.) Stir to combine. Fold in the rum and let the mixture cool at room temperature until it just begins to set.
• Beat the egg whites with the salt and cream of tartar until stiff but not dry. Gradually beat in the remaining 1/4 cup sugar, and then fold the egg whites into the custard mixture. Spoon this evenly over the chocolate mixture. Chill until set.
• Remove the baking sheet from the refrigerator. Using a sharp metal pastry scraper held at a 45-degree angle, scrape off a strip of chocolate from the pan; the chocolate will curl as it is scraped. Chill or freeze until the curls are firm and ready to use.
• The type of curl you get will be determined largely by the temperature of the chocolate when you remove it from the refrigerator. If it is very cold, the chocolate will splinter when scraped and give you small "thatch." If the chocolate is a little less cold, you will produce tight curls. And if the chilled chocolate approaches room temperature (or if a lightly pressed finger leaves a slight print), you will have big, loose curls or sheets of chocolate, which can be used as "bark." The type of curl you produce will also depend on how you scrape the chocolate from the sheet.
• Whip the cream until stiff and spread or pipe over the custard. Garnish as desired with chocolate thatch. Chill until ready to serve.

TRADITIONAL BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
• Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
• Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
• Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
• In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
• Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
• Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
• Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
• In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
• Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

LEMON CURD SOUFFLE TART

Steps:

• Crust: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk until smooth. Reduce speed to medium-low and beat in flour until smooth. Shape dough into a flat disk, tightly wrap in plastic, and refrigerate until firm, at least 45 minutes and up to 2 days.
• Preheat oven to 375°F. Let chilled dough rest at room temperature to warm slightly, about 15 minutes. On a lightly floured surface, roll out dough to an approximate 11-inch round (if dough cracks, press back together and let stand a few minutes to warm and soften more). Transfer to a 9-by-1-inch fluted tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm, about 15 minutes. Place on a rimmed baking sheet, line dough with parchment, and fill with dried beans or pie weights.
• Bake until dough is set and dry on the bottom, 30 to 35 minutes. Remove parchment and weights and continue baking until golden on the bottom, 5 to 7 minutes more. Let cool completely on a wire rack.
• Filling: In a medium saucepan, whisk together egg yolks, 1/3 cup granulated sugar, lemon zest and juice, and salt until smooth. Add butter to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine-mesh sieve into a large bowl. Cover surface of curd with plastic wrap to prevent a skin from forming. Refrigerate until cool and set, at least 30 minutes and up to 2 days.
• In a mixer bowl, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add remaining 3 tablespoons granulated sugar, beating until mixture forms stiff, glossy peaks, 5 to 7 minutes. Stir 1/3 of egg-white mixture into curd to loosen. Gently fold in remaining egg-white mixture just until no streaks remain (do not overmix). Transfer filling to tart shell, gently smoothing top.
• Bake until puffed and golden brown, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Carefully remove tart ring and dust with confectioners' sugar to serve.

BLACK-BOTTOM KEY LIME TART

Steps:

• Heat oven to 350°F. In food processor, place flour, butter, powdered sugar and salt. Cover; process, using quick on-and-off motions, until dough forms a ball. Press dough firmly and evenly in bottom and up side of ungreased 10-inch tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned. Cool completely, about 20 minutes.
• Place chocolate chips in small bowl. In small saucepan, heat 1/2 cup whipping cream over medium heat just until hot. Pour over chocolate chips; let stand 2 minutes. Gently stir until smooth. Pour into partially baked crust, spreading to edge. Refrigerate 30 minutes or until firm.
• In medium bowl, mix condensed milk, egg yolks, lime juice, lime peel and food color with whisk until blended. Pour filling over chocolate layer.
• Bake 20 to 22 minutes or until center is set. Cool completely in pan on cooling rack, about 2 hours. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Garnish with whipped cream and lime slices. Store covered in refrigerator.

FROZEN CAFé-MOCHACCINO TART

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

CHILLED BLACK BOTTOM TART

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pate brisee disk into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch bottomless tart ring set on a baking sheet. Using a sharp paring knife, trim the dough flush with the rim. Prick the bottom of the dough all over with a fork. Transfer to the freezer or refrigerator, and chill until firm, about 30 minutes.
• Remove baking sheet from freezer. Line tart ring with parchment paper, leaving about 3 inches overhang. Fill with pie weights or dried beans. Bake 20 minutes. Remove from oven, and remove weights and parchment paper. Return to oven; continue baking until crust is deep golden, 10 to 15 minutes. Transfer to a wire rack to cool completely.
• In a microwave or a medium heatproof bowl set over a pan of simmering water, melt the chocolate; set aside. In a small bowl, sprinkle gelatin over the cold water; let stand until softened, about 5 minutes.
• In a medium bowl, whisk together egg yolks, 1/4 cup sugar, and cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar; cook over medium heat until mixture begins to bubble around the edge, about 3 minutes. Whisking constantly, gradually add hot milk mixture to egg mixture. Return mixture to pan; cook, stirring constantly over medium to medium-low heat until thick and just starting to boil, 5 to 7 minutes.
• Prepare an ice bath. Measure out 1/2 cup custard mixture, and place in a medium bowl; immediately whisk in gelatin mixture until smooth. Place bowl in the ice bath several seconds to let mixture set. Remove from ice bath; place a piece of plastic wrap directly on surface to prevent a skin from forming. Set aside.
• Stir remaining custard into melted chocolate, and add vanilla. Set bowl in ice bath; let cool completely, stirring occasionally. Spread mixture evenly in bottom of prepared tart shell. Refrigerate until set, at least 5 minutes.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar on medium speed until soft peaks form, about 2 minutes. With mixer running, gradually add remaining 1/4 cup sugar; beat until peaks are stiff and glossy, 1 to 3 minutes. Whisk one-third meringue into reserved custard mixture until completely smooth. (You may need to beat the custard again at this point until smooth.) Gently but thoroughly fold remaining meringue into custard mixture. Spread over chocolate layer in tart shell. Cover with plastic wrap; refrigerate at least 3 hours or overnight.
• In a small bowl, whip heavy cream until stiff peaks form. Transfer to a pastry bag fitted with a star tip (Ateco #825), and pipe decoratively over custard (alternatively, spread with an offset spatula). Sprinkle chocolate shavings on top. Refrigerate until ready to serve.

BLACK BOTTOM PIE

Steps:

• To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.
• Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
• To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.
• In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.
• Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.
• Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.

CRANBERRY TART

Steps:

• Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes.
• Preheat oven to 375 degrees. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
• Filling: Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
• Pour cranberry filling into tart shell and chill for at least 1 hour before serving.

BLACK-BOTTOM PIE

Steps:

• Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
• Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
• Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
• Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
• Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
• Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

BLACK BOTTOM-JAVA CREAM TART

Steps:

• TART PASTRY: In a medium mixing bowl stir together flour and sugar. Cut in butter till pieces are the size of small peas.
• In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just till a ball forms.
• To prepare in a food processor, place the steel blade in the work bowl. Add flour, sugar and butter. Process with on/off turns till pieces are the size of small peas. Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added. Process with 3 more on/off turns. Remove dough and shape into a ball.
• For easier handling, cover dough with plastic wrap and chill for 30-60 minutes. Use as directed in recipe.
• On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan. Prick pastry. Line pastry with a double thickness of foil. Bake in a preheated 375F oven for 10 minutes. Remove foil and bake for 5-10 minutes more, or until light brown. Cool in pan on rack.
• FILLING: Meanwhile in a small heavy saucepan melt 1/3 cup of chocolate pieces or chopped chocolate and 1 tablespoons margarne or butter over low heat; set aside. In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook for 2 minutes. Remove from heat; stir in chocolate mixture. Cool to room temperature. Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.
• In a saucepan combine sugar, cornstarch and coffee crystals. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Removed from heat . Gradually stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan. Cook and stir till bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted. Pour into pastry shell. Cover surface with plastic wrap. Chill for 4-24 hours, or till firm. To serve, carefully remove plastic wrap; remove sides of pan. Pipe whipped cream over top of pie. Garnish with chocolate curls.

BLACK BOTTOM TARTS

Steps:

• Unfold each pastry and roll to 1/8" thickness on a lightly floured surface. Using a 2-1/2" round cutter, cut out 24 circles from each pastry. Place circles in ungreased miniature (1-3/4") muffin pans. Prick pastry with a fork.
• Bake at 425° for 4-5 minutes or until lightly browned. Cool in pans on wire racks.
• Combine pudding mix and milk and cook pudding according to package directions for PIE FILLING.
• Remove 1/2 cup hot pudding to a separate bowl. Add chocolate morsels, stirring until smooth. Spoon 1 teaspoon chocolate mixture into bottom of each pastry.
• Stir rum or rum extract into remaining pudding. Spoon evenly over chocolate mixture in each pastry.
• Chill 2 hours.
• Pipe or dollop each tart with pre-whipped whipping cream.
• Garnish with chocoate shavings, if desired.
• Note: To make this into a 9-inch pie, spoon chocolate mixture into the bottom of a pre-baked 9-inch pastry shell. Cover chocolate mixture with rum-flavored pudding. Dollop with pre-whipped cream and garnish, if desired.
• Cooking Time is Chill Time.

BLACK BOTTOM BUTTERSCOTCH CREAM PIE

Steps:

• Make the shell:
• In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
• In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
• Make the filling while the shell is chilling:
• In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
• Decorate the pie:
• In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.