1. Preheat your oven to 375 degrees F.

Making the Tart Crust:

1. Sift the flour, salt and sugar into a large bowl.
2. With a pie cutter, cut in shortening until the particles are pea sized.
3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust! Set aside to rest.

Making the filling:

1. In a bowl whisk together the melted butter, cream and cocoa powder until smooth.
2. Add the honey, sugar, eggs, vanilla and salt and mix well.
3. Stir in the pecans and chocolate.

Putting the Tarts together:

1. Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it’s just easier to handle the dough this way).
2. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
3. Place the tart shells into a muffin tin.
4. Add a heaping tablespoon of the chocolate pecan mixture into the shell (fill the pie shell about 3/4 full).
5. Bake for 18 – 20 minutes, or until the crust is slightly browned.
6. Let the tarts cool completely on a wire rack. They really should sit for at least 1 hour or more before you eat them. These tarts need time for the chocolate to harden…they just taste SO much better this way.