halloween treats: part 4

This tart didn't work out as well as I wanted, logistically at least. But it is delicious. It tastes a lot like hello dollies, if you've ever had those.

dark side chocolate caramel tart

from the Taste of Home Halloween magazine 2008

1 cup sugar

3/4 cup water

1 tbsp. light corn syrup

1/4 tsp. salt

1 cup heavy whipping cream

Pastry for single-crust pie (9 in.)

1/2 cup each chopped pecans (I used walnuts), milk chocolate chips, and semisweet chocolate chips

2 eggs

Drizzle:

1/4 cup semisweet chocolate chips

1 tsp. milk

1. In a small heavy saucepan over medium heat, bring the sugar, water, corn syrup and salt to a boil. Cook, stirring occasionally, until mixture turns an amber color, about 15 minutes. Remove from the heat; slowly stir in cream (mixture will appear lumpy). Cook and stir over low heat until mixture is completely smooth, about 5 minutes. Remove from the heat; cool for 30 minutes.

2. Meanwhile, press pastry onto the bottom and up the sides of an ungreased 9 in. fluted tart pan with removable bottom; trim edges. Prick the botom with a fork. Bake at 350 for 20 minutes or until golden brown.

3. Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a time, into warm caramel mixture. Pour over chocolate and pecans.

4. Bake at 350 for 30-35 minutes or until top is completely bubbly and crust is golden brown. Cool completely on a wire rack.

5. In a microwave, melt chocolate chips with milk; stir until smooth. Cut a small hole in corner of plastic bag. Fill with chocolate mixture; pipe a spider's web over tart. Store in refrigerator.

Yield 12 servings.