Reduce temperature to 350°. Place tart pan onto a baking sheet. In a large mixing bowl, whisk together eggs, sugar, agave, vanilla, oil, and chocolate. Stir in ginger. Spread toasted pecan halves in an even layer in tart shell. Pour filling over pecans. Bake 15–20 minutes or until filling is solid and no longer jiggles. Remove from oven and let cool completely. Remove pan sides, using a knife to loosen if necessary. Garnish with candied ginger.