pie pastry for a 1-crust pie
2 eggs, beaten
2/3 cup light corn syrup
3 tbsp melted butter
1/3 cup sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips, melted
1 cup coarsely chopped pistachios
Preheat oven to 375 degrees.
Roll out the pastry and cut out 4 6-inch circles. Fit each circle into a 4-inch tart pan; trim edges; set aside.
In a bowl combine the eggs, corn syrup, melted butter, sugar, and vanilla extract; mix well. Stir in the melted chocolate and 3/4 cup of the pistachios.
Divide the filling evenly between the 4 tart shells. Evenly sprinkle the remaining pistachios over the tarts of the tarts.
Bake at 375 degrees for approximately a half hour or until the tart centers are set. Cool on wire rack.