CHOCOLATE PECAN TART

THIS IS AN EXCELLENT TART. I DEVELOPED THIS TART FOR MY THANKSGIVING DAY MENU AT THE COEUR DE LION RESTAURANT. IT WAS SO GOOD THAT I KEPT IT ON THE MENU FOR THE REST OF THE WINTER.

INGREDIENTS:
4 OZ. UNBAKED TART SHELLS=24
EGGS =9
SUGAR =10.5oz
CORN SYRUP =24oz
MOLASSES =6oz
AP FLOUR =3 TBSP
MELTED BUTTER =6 TBSP
VANILLA EXTRACT =3 tsp
SALT =.75tsp
DARK CHOCOLATE,(MELTED) =16oz
PECANS,(CHOPPED) =12oz

METHOD:
*WHISK THE INGREDIENTS TOGETHER IN THE ORDER LISTED, STIRRING IN THE PECANS WITH A SPATULA LAST.
*POUR THE FILLING INTO EACH UNBAKED PIE SHELL
*PLACE THE PIES ON A SHEET PAN IN A 375 F OVEN.
*BAKE UNTIL GOLDEN BROWN AND ALMOST SET, APPROX. 40mins.
*LET COOL ON SPEED RACK.
*STORE COVERED IN WALK-IN
*TO SERVE: WARM TART IN 350 OVEN AND SERVE WITH BUTTER PECAN ICE CREAM ON TOP.