INGREDIENTS

INSTRUCTIONS

Roll out the dough 1/8 inch thick on a lightly floured surface, fit
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.  In a heavy saucepan combine the brown
sugar and the syrup, bring the  mixture to a boil, stirring, and simmer
it for 5 minutes. Let the  mixture cool until it is no longer bubbling,
add the butter, and stir  the mixture until the butter is melted. In a
bowl whisk together the  eggs, the vanilla, and a pinch of salt and add
the syrup mixture in a  slow stream, whisking. Add the pecans to the
shell, pour in the egg  mixture, and if necessary tap down the pecans
to coat them with the  egg mixture. Bake the tart in the middle of a
preheated 350F. oven  for 40 to 45 minutes, or until the crust is pale
golden, let it cool,  and serve it warm with the banana rum ice cream.
To make the pate brisee:  In a large bowl blend the flour, the butter,
the vegetable  shortening, and the salt until the mixture resembles
meal. Add 2  tablespoons ice water, toss the mixture until the water is
incorporated, adding more ice water if necessary to form a dough, and
form the dough into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour.  Makes 1 tart.  Gourmet April 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3751
Calories From Fat: 1502
Total Fat: 176.8g
Cholesterol: 805.1mg
Sodium: 1785.2mg
Potassium: 2087.6mg
Carbohydrates: 515.2g
Fiber: 29.8g
Sugar: 238.6g
Protein: 67.2g