Topping:
1 cup heavy cream
3 bars (1.5 ounces each) Godiva Ivory Chocolate

Pecan Crumb Crust:
1 1/4 cups graham cracker crumbs (24 squares (2 1/2 inches each) graham
crackers)
1/2 cup pecan halves
2 tablespoons granulated sugar6 tablespoons unsalted butter, melted

Bittersweet Chocolate Custard:
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 tablespoons granulated sugar
1 1/2 cups heavy cream
5 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/4 cup Tawny Port wine
2 tablespoons unsalted butter

Make topping:
Bring heavy cream to a boil in a small, heavy saucepan. Turn off heat; add white chocolate to cream. Whisk gently until chocolate has melted
And mixture is smooth. Transfer mixture to a bowl and cover surface with plastic wrap. Refrigerate at least 8 hours, preferably overnight.

Make pecan crumb crust:
Position a rack in center of oven and preheat to 350 degreesF. Place graham cracker crumbs, pecan halves, sugar and melted butter in food processor; pulse until mixture is finely chopped, and begins to hold together resembling course crumbs. Pour mixture into a 9 1/2 inch round tart pan with removable bottom. Press mixture onto bottom and up sides
Of tart pan. Bake for 10 minutes until crust is barely golden.

Make bittersweet chocolate custard:
In a medium bowl, whisk together egg, yolks, and sugar. Bring heavy cream to a boil in a medium, heavy saucepan. Slowly pour hot cream into eggs, whisking constantly. Return cream mixture to saucepan.

Over low heat, stir mixture constantly with a wooden spoon until the sauce thinly coats the spoon, about 2 to 3 minutes. Turn off heat, and
Add chocolate to saucepan. Whisk gently until chocolate has melted and
Mixture is smooth. Stir in port and butter.

Place prepared tart shell on a baking pan. Pour custard into tart
Shell and bake at 350 degreesF for 15 to 20 minutes, until custard is set at edges. Center of custard will still be soft. Cool tart on a wire rack until warm to the touch. Refrigerate until cold; at least 2 hours.

Just before serving, beat chilled topping mixture at high speed until medium-firm peaks form, about 2 to 3 minutes (do not over beat). Slice tart into eight servings, topping each with a dollop of whipped cream.