Chocolate Pecan Tart - pastry shell

Method

• Preheat the oven to 400.
• Line the bottom and sides of the frozen pastry shell with foil and fill with pie weights or dried beans.
• Bake for 15 minutes.
• Remove the foil and weights and bake for about 3 minutes longer to dry out the bottom.
• Transfer the pan to a rack and let the shell cool to room temperature.
• Reduce the oven temperature to 350.
• In a small saucepan, melt the butter and honey together over high heat.
• Add the brown and granulated sugars and stir until dissolved, then boil for 1 minute without stirring.
• Add 1/3 cup of the heavy cream and stir constantly until smooth.
• Remove from the heat and stir in the chopped pecans.
• Pour the mixture into the baked pastry shell.
• If necessary, spread the pecans to evenly distribute them over the bottom of the tart.
• Bake for about 20 minutes, until bubbles appear around the edges and the center is slightly firm.
• Transfer the tart to a rack to cool.
• In a small saucepan, bring the remaining 1/4 cup heavy cream to a boil over high heat.
• Remove from the heat, add the chocolate and stir until melted.
• Spread the chocolate evenly over the cooled tart.
• Decorate the tart.
• Cut out an 11-inch circle from a piece of parchment or waxed paper.
• Fold it in eights, then open it and cut out every other wedge, leaving 4 wedges held together at the center.
• Place it on top of the tart.
• Using a fine sieve, dust the cocoa over the exposed tart.
• Carefully lift the paper and shake off excess cocoa.
• Set the paper over the cocoa-dusted sections and sift confectioners' sugar over the tart.
• Carefully remove the paper.
• Remove the rim of the pan and transfer the tart to a serving platter.
• Place a cluster of mint sprigs in the center of the tart.