PECAN CHOCOLATE TART

l recipe pate brisee
3-l/2 oz. bittersweet chocolate
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tbps. butter cut into bits
4 large eggs
l tsp. vanilla
l-2/3 cups pecan halves
Roll out dough l/8″ thick on floured surface, fit into a l0″ tart
pan with removable rim & trim the edge, leaving l/2″ overhang. Fold
overhang inward onto side of the shell, pressing it firmly & chill
shell for 30 mins. Spread the chocolate, melted, on bottom of shell
and chill for l5 mins. In a heavy saucepan combine brown sugar &
syrup, bring mixture to boil, stirring, & simmer for 5 mins. Let
mixture cool until it is no longer bubbling, add the butter & stir
until butter is melted. In a bowl whisk together eggs, vanilla &
pinch of salt & add syrup mixture in a slow stream, whisking. Add
pecans to shell, pour in the egg mixture & if necessary tap down the
pecans to coat them with egg mixture. Bake the tart in the middle
of preheated 350 oven for 40 to 45 mins. or until the crust is
pale golden, let it cool and serve it warm with banana rum icecream.