Pecan Chocolate Tart - cooking recipe

Ingredients

1 recipe Pie Crust (recipe follows)
3 1/2 oz. semi-sweet chocolate, chopped
3/4 c. firmly packed brown sugar
3/4 c. light corn syrup
2 Tbsp. unsalted butter, cut into bits
4 large eggs
1 tsp. vanilla
1 2/3 c. pecan halves

Preparation

Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.