Gluten Free Chocolate Ganache tart with Toasted Pecan Crust

Ingredients

9 whole gluten free graham crackers, broken. I couldn't find gluten free graham crackers, so I used gluten free pecan shortbread cookies.
1/2 Cup pecans, toasted
1/4 Cup (packed) dark brown sugar
Pinch of salt
5 Tablespoon unsalted butter, melted
1/2 Teaspoon vanilla extract
1 Cup plus 2 tablespoons heavy whipping cream
2 Tablespoon (packed) dark brown sugar
Pinch of salt
6 ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped
1 Tablespoon brandy or you can use apple juice as a non alcohol substitute
1 Teaspoon vanilla extract
3 ounces high quality white chocolate, chopped



Preparation

1. For the Crust: Preheat oven to 350°F. Grease a 9 inch tart or spring form pan with a very small amount of butter If you use too much butter, the crust will slide off the sides of the tart pan or spring form pan. Combine graham crackers(or cookies), 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.
2. For the filling: 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 or vanilla. Pour filling into crust.
3. 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. Or transfer chocolate to pastry bag fitted with very small pastry tip(about 1/16 inch diameter). Starting in center of tart, pipe white chocolate in 1 continuous spiral, working outward to edge, spacing lines 1/2 inch apart. Using small sharp knife, draw knife tip trough 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 directions of lines from center to edge and edge to center, spacing evenly, to create floral pattern. Chill until set, about 2 hours.