Honey-Pecan Tart With Bittersweet Chocolate Drizzle

• 1/2 (14.1-ounce) package refrigerated pie dough
• Baking spray with flour
• 3/4 cup light-colored corn syrup
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1 cup pecan halves, toasted
• 1 ounce bittersweet chocolate, finely chopped

1. Place the oven rack at lowest setting. Preheat oven to 350u0b0.
2. Gently fit pie dough into a 9-inch round removable-bottom metal tart pan coated with baking spray. Gently press dough against bottom and sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 350u0b0 for 15 minutes or until edges are lightly browned. Remove pie weights and foil; cool crust on a wire rack.
3. Combine corn syrup and next 6 ingredients (through eggs) in a large bowl, stirring until well combined. Gently fold in pecans. Pour pecan mixture over crust. Bake in lowest part of oven at 350u0b0 for 35 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter.
4. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 15 seconds. Drizzle chocolate over top of tart.

baking spray with, lightcolored corn syrup, brown sugar, honey, unsalted butter, vanilla, salt, eggs, pecan halves, bittersweet chocolate

Taken from www.myrecipes.com/recipe/honey-pecan-tart-0 (may not work)