Pecan French Silk Tarts

Directions

• 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 baking sheet.
• 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 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes.
• Meanwhile, in a small saucepan, combine the remaining sugar and eggs. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
• 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.