1 1/2 c. all-purpose flour
1/4 c. sugar
Pinch of salt
3/4 c. (1 1/2 sticks) chilled, unsalted butter, cut into 1/2 inch pieces
1 egg yolk
3 tbsp. whipping cream

FILLING:

3 oz. semi-sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1/4 c. (1/2 stick) unsalted butter
4 lg. eggs
1 c. sugar
1 c. dark corn syrup
2 tsp. vanilla extract
2 c. pecan halves
3 oz. semi-sweet chocolate, chopped and melted

For Crust: Combine flour, sugar, and salt in processor. Add butter and process until mixture resembles coarse meal. Beat egg yolk and cream to blend in small bowl. With machine running, add yolk mixture to processor and mix until dough just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

Roll dough out on lightly floured surface to 1/4 inch thick round. Roll dough up on rolling pin and unroll into 11 inch diameter tart pan with removable bottom. Trim and finish edges. Freeze until firm, about 15 minutes.

Preheat oven to 400 degrees. Line pastry with foil or parchment and fill with dried beans or pie weights. Bake 15 minutes. Remove beans and foil and continue baking crust until just golden brown on edges, about 5 minutes. Cool crust completely on wire rack. Maintain oven temperature.

For Filling: Melt 3 ounces semi-sweet and 2 ounces unsweetened chocolate and butter in top of double boiler over simmering water, stirring frequently. Remove from heat. Whisk eggs, sugar, and dark corn syrup to blend in large bowl. Whisk in warm chocolate mixture and vanilla. Stir in pecans.

Pour filling into prepared crust. Bake 5 minutes. Reduce oven temperature to 350 degrees. Bake until tart puffs in center and is just set, about 30 minutes. Cool on rack at least one hour.

Dip fork into melted chocolate; wave across tart to create zigzag pattern. Let stand at room temperature until chocolate sets, about 30 minutes. Serve warm or at room temperature with vanilla ice cream.