1 1/3 c. pie crust mix
1 egg yolk
1 tbsp. water
3 eggs
1 c. sugar
1/2 c. firmly packed light brown sugar
1/2 c. chocolate flavored syrup
1/4 c. milk
1/4 c. (1/2 stick) butter, melted
2 tbsp. cornstarch
1 c. pecan halves
1/2 c. heavy cream, whipped

1. Combine pie crust mix, egg yolk and the 1 tablespoon water. Prepare crust following label directions. Pat into 9 inch fluted tart pan with removable bottom.

2. Beat eggs slightly in medium size bowl. Stir in sugars, chocolate syrup, milk, butter and cornstarch. Pour into prepared tart shell. Arrange pecan halves on top.

3. Bake in preheated hot oven (425 degrees) for 10 minutes. Lower oven temperature to slow (325 degrees). Continue baking for 35 minutes, or until the center is almost set but still soft; do not over bake. Cool on wire rack.

4. Remove tart from pan. Decorate with whipped cream rosettes. Add chocolate cutouts, and green grapes dipped in melted chocolate, if you wish.