Instructions: Let pastry sit at room temperature according to package directions. Ease pastry into an 11 inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry. For filling, in a large mixing bowl beat eggs slightly with a rotary beater or a fork. Stir in the corn syrup. Add the brown sugar, butter, and vanilla, stirring until sugar is dissolved. Stir in the nuts and the 1/2 cup chocolate pieces. Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake in a 350 degree F. oven about 40 minutes or until a knife inserted near the center comes out clean. Cool on a rack. To serve, cut tart into wedges and transfer to dessert plates. Place the 1/3 cup chocolate pieces and shortening in a small heavy saucepan over very low heat, stirring constantly until it begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Drizzle the melted chocolate in zigzag lines across each piece of tart, overlapping onto the plate. Serve each piece with a scoop of ice cream, if desired. Cover and chill any leftover tart for up to 2 days.

Servings: 8 to 10

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