Chocolate, pecans and cheesecake. Need we say more?
- Preheat oven to 350 degrees. Distribute phyllo shells evenly on a cookie sheet with sides.
- In a medium-sized bowl, melt chocolate chips with butter in microwave on low setting. While warm, whisk in cream cheese and corn syrup.
- When well combined, stir in eggs, sugar and flour.
- Pour into phyllo shells. Place one pecan half on top of each tart, and sprinkle lightly with sea salt.
- Bake for 12 to 15 minutes.