Chocolate Pecan Tarts

These are outstanding!

Pastry:
3 cups all purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed
1/2 cup ice water

Filling:
3/4 cup butter
1/2 cup brown sugar
3 eggs
1/2 cup milk
1 cup maple syrup
1 tsp vanilla
1 cup pecan halves
6 squares semi sweet chocolate, coarsely chopped

Pastry:

1. In Food processor, combine flour, sugar salt and butter.  Blend until mixture resembles coarse crumbs.  With motor running, add ice water.  Turn out onto plastic wrap and press into ball. Refrigerate for 30 minutes.  (I do not have a food processor - I just use a hand held pastry cutter - you can also use a fork or two knives - to do the blending).
2. Preheat oven to 375 F.  Roll out pastry to 1/3 inch thikness and cut with 4 inch round cutter.  Fit into 18 muffin tins.

Filling:

1. Cream together butter and brown sugar.  Beat in eggs, one at a time.  Beat in milk, syrup and vanilla.  Sprinkle pecans and half of the chocolate into prepared tart shells.  Divide egg mixture evenly between tart shells.  Bake in preheated oven for 10 minutes.  Reduce heat to 325F and bake for about 25 minutes longer or until crust is golden.
2. Sprinkle remaining chocolate evenly over tarts.  Let soften for 2 minutes.  Spread with back of spoon.  Run knife around edge of pans and lift out tarts.  Let cool on a rack.