Tart shell: 

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, chilled
2 tablespoons iced water, divided
1 teaspoon vanilla extract

Pecan filling:
10 tablespoons unsalted butter, cut into tablespoons
1 cup lightly packed dark brown sugar
1/3 cup honey
1/4 cup granulated sugar
1 tablespoon vanilla extract
3 tablespoons heavy (whipping) cream
4 cups pecan halves

Chocolate glaze:
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy (whipping) cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Garnish:
12 pecan halves

Make the tart shell:

1. In a food processor fitted with the metal chopping blade, combine the flour and salt. Pulse on and off 3 to 4 times, until blended. Evenly distribute the butter cubes in a circle around the chopping blade. In a small cup, combine the egg, 1 tablespoon of the water and vanilla until blended. Pour the egg mixture evenly over the butter. Process for 15 to 20 seconds, until the mixture starts to pull away from the side of the container. (If after 20 seconds the mixture is still crumbly, add the remaining tablespoon of water 1 teaspoon at a time and process for 5 second intervals, until the mixture starts to pull away from the side of the container.)
   
2. Scrape the dough out onto a smooth surface and using the heel of your hand, smear half the dough at a time about 3 inches across the work surface until blended. Gather the dough into a ball and flatten into a 5-inch disk. Lightly sprinkle the disk with flour and wrap in plastic wrap. Refrigerate for about 1 hour, until firm enough to roll.
   
3. Remove the chilled disk from the refrigerator. Lightly dust a smooth work surface and rolling pin with flour. Remove the plastic wrap and roll the dough into a small round. Lift and rotate the dough a one-quarter turn after each roll, dusting underneath the dough with more flour, if necessary. Continue rolling until the circle measures approximately 14 inches in diameter and is about 1/8-inch thick.
   
4. Carefully roll the dough around the rolling pin and transfer it to a dark metal 11-inch round fluted tart pan with a removable bottom. Unroll the dough into the pan without stretching it. Lift the edge of the dough and gently press it down into the bottom and against the side of the pan. Rotating the pan as you work, press the overhanging edge of the dough firmly against the rim of the pan to trim off the excess dough. Refrigerate the lined tart pan while you prepare the pecan filling.

Make the pecan filling:

1. Position one rack in the upper level and another rack in the bottom level of the oven and preheat to 350 degrees(F). (If using a tart pan with a light, shiny finish, preheat to 375 degrees(F).)
   
2. In a heavy medium saucepan, combine the butter, brown sugar, honey and granulated sugar. Cook over medium-high heat stirring occasionally with a wooden spoon until the mixture is smooth and comes to a boil. Reduce the heat to medium and simmer for 2 minutes, stirring occasionally. Remove the pan from the heat. Stir in the cream and vanilla until blended. Stir in the pecans until well coated with the mixture.
   
3. Put the chilled tart shell on a large baking sheet. Scrape the hot pecan filling into the tart shell and place the baking sheet on the lower rack of the oven. Bake the tart for 25 minutes. Move the tart to the upper rack and bake for 5 to 10 minutes longer, or until the filling is bubbling all over and the pastry is golden brown. Place the tart on a wire rack and cool completely.

Make the chocolate glaze:

1. Place the chocolate in a medium bowl. In a small saucepan combine the cream and corn syrup. Cook over medium heat until the mixture comes to a gentle boil. Pour the hot mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.
   
2. Pour the glaze over the cooled pecan tart. Using a small offset metal cake spatula, spread the glaze in an even layer over the filling. Refrigerate the tart for 5 to 10 minutes, or until the glaze is set.
   
3. Remove the tart from the pan by placing it on top of a can. Pull down the side of the tart pan to remove it. If necessary, use a thin-bladed knife to loosen the side of the pan from any spots where it sticks to the tart shell.
   
4. Transfer the tart to a smooth work surface and slide a metal cake spatula under the tart to loosen it from the bottom of the pan. Slide two metal cake spatulas underneath the tart and transfer it to a serving plate. Garnish the tart with pecan halves. Store the tart under a cake dome or an upturned bowl at room temperature until ready to serve.

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