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["Chocolate filling:", "place chocolate and butter in medium bowl and place over pot filled 1/3 up the way with simmering water (bottom of bowl should not touch water). Heat stirring frequently,until chocolate is melted and mixture is smooth. Remove from water and cool 10 min.", "Place eggs and sugar in Bowl of electric mixture and place bowl over same pot of simmering water. Heat whiisking constatntly until mixture registers 130F on instant read thermometer.", "Transfer bowl to mixer stand and,using whisk attachment, beat at hi speed until mixture is light and forms ribbons when whisk is kifted, about 4 min. Add vanilla, then slowly add chocolate mixture. Add cocoa powder 1/3 at a time, mixing until well blended.", "Set filling aside at room temperature while you make pecan filling base.", "", "Pecan Filling:", "Whisk together butter, brown sugar, and salt. Whisk in eggs, corn syrup, vanilla extract, and rum until well blended. Set aside while you prepare phyllo shells.", "", "Phyllo Shells:", "Position rack in center of oven and preheat oven to 350F. Butter bottom and sides of eight 5 oz. ramekins. Lay one sheet of phyllo on cutting board. Cover remaining phyllo with plastic wrap and then a damp cloth. Brush phyllo sheet lightly with melted butter. Sprinkle with granulated sugar. Repeat layering process4 times (there should be 5 layers of phyllo sheets) Cut Phyllo sheets into 6 even squares, each measuring 5 1/2 "" and 6 1/4 "".", "Place each phyllo square into a prepared Ramekin. Repeat to make another 2 phyllo squares from remaining ingredients and place in Ramekins. Fill each Ramekin with about 2T chocolate fillings, and distribute pecans evenly over batter. Pour pecan filling to top of pecans. Place Ramekins on baking sheet and bake for 18-23min, until centers are set.", "Place baking sheet on a wire rack and cool for 10 minutes..", "", "Assembly:", "Lift each tart out of Ramekin. Place on plate off center, top with cinnamon ice cream, sprinkle with confectioner's sugar"]
