Try this wonderfully rich twist on a favorite Southern dessert.
Divide pastry into 6 portions, and shape each into a ball; press each into a 4 1/2-inch tart pan. Sprinkle morsels over pastry; chill 30 minutes.
Beat eggs and next 7 ingredients at medium speed with an electric mixer until blended. Pour into tart shells, filling each half full. Arrange pecan halves over filling; drizzle with remaining filling.
Bake at 350° for 30 to 35 minutes or until set; cool. Garnish, if desired.
NOTE: Tart filling may be baked in a 9-inch tart pan fitted with pastry crust. Prepare as directed; bake at 350º for 55 minutes or until set.
This recipe is a favorite and often requested by friends and family. I use refrigerated pie crust and bake as a pie- easy and delicious!