Makes 2 Dozen
For the Pecan Filling
1/2 cup light corn syrup
6 tablespoons unsalted butter
1 cup (packed) light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 large eggs, lightly beaten
24 pecan halves plus 2 cups toasted chopped pecans
For the Table
24 baked pie shells
1/2 cup bittersweet chocolate chips
Pecan Filling – Preheat the oven to 350 degrees F.
In a 4-quart pot, bring the corn syrup, butter, and brown sugar to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vanilla and salt. Let cool for 5 minutes and then stir in the eggs. Add the pecan halves, stir to coat, and then strain through sieve set over a medium bowl. Set the coated pecan halves aside, and stir the chopped pecans into the bowl containing the liquid.
Place the pie shells on a rimmed baking sheet. In a small microwave-safe bowl. melt the chocolate in the microwave in three or four 15-second increments, stirring after each, until no bumps remain. Using a pastry brush, coat each shell with melted chocolate. Set aside for 10 minutes to harden. Then fill each shell with about 1 tablespoon of the pecan filling. Place a pecan half on top of the tart. Bake the tarts until the filling only jiggles slightly when the pan is tapped, about 7 minutes. Remove from the oven and let cool completely.
Remove the tarts from the tart pans and serve.
Make Ahead: The tarts can be baked 2 days before serving. Cool completely, cover the baking sheet with plastic wrap and refrigerate. Let the tarts sit out at room temperature for 20 minutes before serving.