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1
Preheat the oven to 400.
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2
Line the bottom and sides of the frozen pastry shell with foil and fill with pie weights or dried beans.
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3
Bake for 15 minutes.
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4
Remove the foil and weights and bake for about 3 minutes longer to dry out the bottom.
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5
Transfer the pan to a rack and let the shell cool to room temperature.
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6
Reduce the oven temperature to 350.
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7
In a small saucepan, melt the butter and honey together over high heat.
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8
Add the brown and granulated sugars and stir until dissolved, then boil for 1 minute without stirring.
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9
Add 1/3 cup of the heavy cream and stir constantly until smooth.
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10
Remove from the heat and stir in the chopped pecans.
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11
Pour the mixture into the baked pastry shell.
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12
If necessary, spread the pecans to evenly distribute them over the bottom of the tart.
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13
Bake for about 20 minutes, until bubbles appear around the edges and the center is slightly firm.
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14
Transfer the tart to a rack to cool.
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15
In a small saucepan, bring the remaining 1/4 cup heavy cream to a boil over high heat.
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16
Remove from the heat, add the chocolate and stir until melted.
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17
Spread the chocolate evenly over the cooled tart.
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18
Decorate the tart.
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19
Cut out an 11-inch circle from a piece of parchment or waxed paper.
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20
Fold it in eights, then open it and cut out every other wedge, leaving 4 wedges held together at the center.
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21
Place it on top of the tart.
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22
Using a fine sieve, dust the cocoa over the exposed tart.
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23
Carefully lift the paper and shake off excess cocoa.
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24
Set the paper over the cocoa-dusted sections and sift confectioners' sugar over the tart.
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25
Carefully remove the paper.
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26
Remove the rim of the pan and transfer the tart to a serving platter.
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27
Place a cluster of mint sprigs in the center of the tart.
