Honey-Pecan Tart with Bittersweet Chocolate Drizzle

Place the oven rack at lowest setting. Preheat oven to 350°.

Gently fit pie dough into a 9-inch round removable-bottom metal tart pan coated with baking spray. Gently press dough against bottom and sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 350° for 15 minutes or until edges are lightly browned. Remove pie weights and foil; cool crust on a wire rack.

Combine corn syrup and next 6 ingredients (through eggs) in a large bowl, stirring until well combined. Gently fold in pecans. Pour pecan mixture over crust. Bake in lowest part of oven at 350° for 35 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter.

Place chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 15 seconds. Drizzle chocolate over top of tart.