Chocolate-Pecan Chess Tart

1 ½ C piecrust mix

1 egg yolk

1 T water

3 eggs

1 C sugar

½ C firmly-packed light brown sugar

½ C chocolate-flavored syrup

¼ C milk

¼ C (½ stick) butter or margarine, melted

2 T cornstarch

1 C pecan halves

½ C heavy cream, whipped

∙ Preheated oven to 425'

∙ Combine piecrust mix, egg yolk and water.

∙ Prepare crusting following label directions. pat into 9" fluted tart pan with removable bottom.

∙ Beat eggs slightly in medium sized bowl.

∙ Stir in sugars, chocolate syrup, milk butter and cornstarch.

∙ Pour into prepared tart shell.

∙ Arrange pecan halves on top

∙ Bake in preheated oven for 10 minutes then lower temperature to 325' for 35 minutes or till the center is almost set but still soft, do not over bake.

∙ Cool on wire rack then remove tart from pan.

∙ Decorate with whipped cream rosettes.

∙ Add chocolate cutouts and green grapes dipped in melted chocolate (opt).

∙ Makes 8 servings at 65 cents each.