Nut-Crust Chocolate Tarts

3/4 cup chopped pecans
1/2 cup chopped walnuts
2 tablespoons light corn syrup
1 tablespoon butter, melted
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 (1-ounce) square baking chocolate, melted
2 tablespoons milk
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 (1-ounce) square baking chocolate
1 tablespoon butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
4 tablespoons hot water

Preheat oven to 350°F (175°C). In a small bowl combine together finely chopped pecans, finely chopped walnuts, light corn syrup, and 1 tablespoon melted butter. Evenly divide, about 1 tablespoon each, and press onto the bottom and side of muffin cups. In another bowl, beat 1/4 cup butter and sugar until light and fluffy. Add egg; beating well. Blend in one square melted baking chocolate and milk. Stir in flour, baking powder, and salt. Spoon into the muffin cups and bake for 12 to15 minutes, or until the center is set. Cool. Meanwhile, in a saucepan, melt one square baking chocolate and 1 tablespoon butter. Remove from the heat and stir in powdered sugar and vanilla. Add hot water, 1 teaspoon at a time. Drizzle over the cooled tarts. Makes 6 tarts.