Chocolate Pecan Tart

Crust.... 1-1/2 cups four 3 tbsps white sugar 1/2 cup crisco shortening 1 egg yolk 1/4 cup milk 1 egg white lightly beaten 2 squares semi sweet chocolate (2 oz) Filling... 3 eggs 2/3 cup white sugar 1 cup corn syrup 1/2 cup crisco shortening melted 2 cups pecan halves Decoration.... 2 squares semi sweet chocolate 1 tsp crisco

Crust.... Combine flour and sugar in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk and milk together. Add to dry ingredients, mixing to a smooth pastry with a fork. RESERVE 1 tbsp dough. Press remainder into bottom and sides of 10" flan pan. Prick pastry with fork; brush with egg white. Chill 15 minutes. Bake at 450 for 8 minutes (no longer) Pastry should still be soft. Romove from oven and use reserved dough to press into any cracks that have formed. Cook slightly, then spread melted chocolate evenly over bottom of crust. Filling.... Beat eggs, sugar, corn syrup and melted shortening together thoroughly. Stir in pecans. Pour into crust and bake at 350 for 35 to 40 minutes or just until set and golden. Cool. Decoration..... Melt chocolate squares and shortening together until smooth. Drizzle over tart.

This is a recipe that I made a couple of times and it had a nicer flavor with the chocolate than just a regular pecan pie.