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1
Blend first 4 ingredients in processor until nuts are finely chopped.
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2
Using on/off turns, add butter; process until mixture resembles coarse meal.
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3
Mix yolk and 1 1/2 teaspoons cream in bowl.
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4
Add to flour mixture; process until moist clumps form.
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5
If dough is dry, add more cream by teaspoonfuls to moisten.
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6
Gather dough into ball.
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7
Flatten into disk.
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8
Wrap in plastic; chill 4 hours.
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9
Preheat oven to 350F.
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10
Spray eighteen 3-inch tartlet pans with oil spray.
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11
Press 1 tablespoon dough onto bottom and up sides of each pan.
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12
Arrange tartlet pans on heavy large baking sheet.
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13
Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes.
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14
Transfer pans to rack; cool completely.
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15
Melt 9 ounces chocolate in top of double boiler over simmering water, stirring often.
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16
Remove from heat.
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17
Bring cream just to simmer in small saucepan.
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18
Pour hot cream into chocolate; stir until very smooth.
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19
Stir in chopped pecans.
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20
Transfer filling to small bowl.
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21
Cover; chill until filling is consistency of thick pudding, about 2 hours.
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22
Using small knife, loosen crusts from pans.
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23
Turn crusts out.
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24
Spread 1 teaspoon preserves in each crust.
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25
Spoon 1 tablespoon filling over.
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26
Garnish with nut halves and grated chocolate.
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27
Chill until filling is firm, about 1 hour.
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28
(Can be made 1 day ahead.
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29
Cover; chill.)
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30
Serve cold.
