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1
Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang.
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2
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
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3
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
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4
In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes.
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5
Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted.
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6
In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking.
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7
Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture.
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8
Bake the tart in the middle of a preheated 350F.
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9
oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
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10
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal.
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11
Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball.
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12
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
