Cranberry Chocolate Pecan Tart

1 ounce bittersweet chocolate, coarsely chopped
2 cups pecan halves, toasted
½ cup dried cranberries
One 11-inch tart shell made with Basic Pastry Dough and prebaked in a tin with removable sides
4 extra-large eggs, at room temperature
1 ¼ cups packed dark brown sugar
¾ cup light corn syrup
¼ cup molasses
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ cup dark rum
½ teaspoon kosher salt

The addition of chocolate and cranberries are unexpected accents to this otherwise familiar flavor.

Preheat the oven to 325°F.
Distribute the chocolate, pecans, and cranberries evenly in the tart shell.
Beat the eggs in a large bowl until foamy. Add the remaining ingredients and beat until the sugar dissolves and everything is well blended. Pour the mixture into the tart shell.
Bake until set, 35 to 40 minutes. Allow to cool for at least 30 minutes on a wire rack.
When the tart is cool, remove the sides of the tart tin and serve.