Brown Sugar Nut Tarts

Place half of the toasted pecans in blender or food processor. Cover and blend until ground. Set aside both the ground pecans and chopped pecans.

For crust, in large mixing bowl, beat 1/2 cup butter with mixer on medium for 30 seconds. Add 1/4 cup brown sugar and 1/2 teaspoon vanilla. Beat until fluffy. Beat in flour. Stir in ground pecans.

Using hands, knead the flour mixture to make a dough. Shape dough into a ball.

Preheat oven to 350F degrees. Grease twelve individual fluted tart pans and set aside. On lightly floured surface, roll dough (half at a time) until 1/8-inch thick. Using a 4 inch round cutter, cut dough into circles and reroll scraps as necessary. You'll need 12 circles total. Carefully transfer each dough circle to individual tart pan. Press dough into pans, trim edges and set aside.

In medium bowl, lightly beat egg. Stir in corn syrup. Add 2 tablespoons brown sugar, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Stir until sugar is dissolved. Set egg mixture aside.

In small bowl, stir together reserved chopped pecans, flaked coconut, and macadamia nuts. Divide nut mixture evenly among tart pans.

Place tart pans on large baking sheet. Pour egg mixture evenly over nut mixture in tart pans.

Bake for 20 to 25 minutes or until filling is puffed and pastry is golden. Cool completely in pans on wire rack. To serve, use sharp knife to remove cooled tarts from pans. Drizzle with melted dark chocolate.