Position the oven rack in the lower third and preheat the oven to 425 F (220 C). Place the tart mold on a baking sheet lined with parchment paper or a silicone mat. Set aside.

In a large bowl, whisk together the corn syrup and brown sugar until well combined.
Beat in the melted butter, then add the eggs one at a time, beating until smooth and creamy.
Add the freeze-dried coffee, vanilla, cinnamon, and salt, and mix well.
Stir in the pecans and chocolate, then pour the mixture into the pre-baked tart shell.

Bake the tart for 15 minutes. Meanwhile, cut a 9″ (23 cm) circle from aluminum foil to cover the tart.

Reduce the oven temperature to 350 F (180 C) and cover the tart with the aluminum foil. Continue baking the tart for 15-20 minutes, or until the tart is golden brown and doesn’t jiggle when touched.
Transfer the tart to a wire rack, remove the foil, and let cool to room temperature.
Serve with vanilla, chocolate, or coffee ice cream, or whipped cream.