Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper or silicone mat.
In a medium saucepan, over low heat, melt the chocolate with the margarine.
In a small bowl, whisk together eggs and maple syrup. Add to the melted chocolate. Stir continuously until mixture is combined. Set aside.
Position tarts on the prepared pan. Place caramel filling into a disposable piping bag. Pipe one to two tablespoons of caramel filling into each tart shell, spreading to the edges. Place seven to eight pecans over caramel. Using a measuring cup with a spout or a disposable piping bag, put two to three tablespoons of chocolate batter over the pecans, dividing among the tarts.
Bake 25 minutes until just set. Filling should still be slightly wobbly. Remove from oven.
Cool 15 minutes before drizzling or piping caramel garnish. Serve warm or at room temperature.
Directions
Notes:
Keep tarts refrigerated in a sealed container for up to 5 days; bring to room temperature briefly before serving. Tarts can be frozen without drizzled garnish for up to 3 months; thaw in the refrigerator before serving.
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