Pecan French Silk Tarts

• Pastry for double-crust pie (9 inches)
• 2/3 cup coarsely chopped pecans
• 2/3 cup corn syrup
• 5 eggs
• 1-1/2 cups sugar, divided
• 1/4 cup butter, melted
• 1/4 teaspoon salt
• 3 ounces unsweetened chocolate, coarsely chopped
• 1-1/2 teaspoons vanilla extract
• 3/4 cup butter, softened
• Whipped cream

1. Divide pastry into five portions. Roll out each portion to fit an ungreased 4-in. fluted tart pan with removable bottom. Transfer pastry to tart pans; trim even with edges. Transfer pans to a
2. .
3. Sprinkle pecans into pastry shells. In a small bowl, combine the corn syrup, 2 eggs, 1/2 cup sugar, melted butter and salt; pour over pecans. Bake at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes.
4. Meanwhile, in a small saucepan, combine the remaining sugar and eggs. Cook over low heat, stirring constantly, until mixture reaches 160u0b0 and coats the back of a metal spoon. Remove from the heat; stir in chocolate and vanilla until smooth. Cool to lukewarm (90u0b0), stirring occasionally.
5. In a large bowl, beat softened butter until smooth. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. Spread over tarts. Cover and refrigerate for at least 6 hours or overnight. Garnish with whipped cream.

pastry, pecans, corn syrup, eggs, sugar, butter, salt, chocolate, vanilla, butter, cream

Taken from www.tasteofhome.com/recipes/pecan-french-silk-tarts/ (may not work)