Let piecrust stand at room temperature according to pkg. directions. Unfold piecrust. Ease into an 11 inch tart pan with removable bottom. Trim piecrust even with edge of pan. Do not prick piecrust. For filling, in large mixing bow, mix eggs and corn syrup. Add brown sugar, butter and vanilla, stirring until sugar is dissolved. Stir in nuts and 1/2 cup chocolate pieces. Put pan on baking sheet on oven rack. Carefully pour filling into pan. Bake in 350 oven about 40 minutes or until a knife inserted near center comes out clean. Cool completely in pan on wire rack. To serve, cut tart into wedges and transfer to dessert plates. In heavy pan, cook and stir 1/3 cup chocolate pieces and shortening over low heat until chocolate begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Transfer to small plastic bag. Snip a very small hole in one corner of bag. Drizzle melted chocolate in zigzag lines across each tart wedge. If desired, serve tart with ice cream. Cover and chill any leftover tart up to 2 days. Makes 8 to 10 servings.
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