Preheat the oven to 350 degrees.

In a large skillet over medium heat, toast the pecans, shaking frequently, for about 7 minutes or until golden and fragrant.

Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.

Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.

Line a 10-inch tart pan with the Sugar Dough. Spread melted chocolate chips over crust (optional). Arrange the pecan halves in the bottom of the shell. Ladle the filling over the pecans.

Bake the tart for 40 to 45 minutes, or until a skewer inserted near the center comes out clean. Remove and let cool at room temperature.

Cut into wedges and serve with rum-flavored whipped cream or a scoop of vanilla ice cream.

Notes: I didnt have dark corn syrup so I used 1/3 cup molasses and the rest light corn syrup I rough chopped 1/2 cup pecans and left the rest whole I toasted the pecans in the same pan that browned the butter I used regular pie dough so to cut down all the sugar Since I was making ahead I dumped pecans into the filling and put in jars in fridge