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1
To make the dough: Preheat oven to 350 degrees F and butter a 9-inch tart pan or round baking dish.
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2
Put the flour, salt, sugar and butter in the bowl of a food processor.
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3
Process until mixture resembles fine crumbs.
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4
With machine running, add egg yolk and water through the feed tube.
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5
Pulse until the dough comes together.
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6
(If crumbs are dry, add a teaspoon or so more water.).
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7
Turn dough out onto a sheet of plastic wrap, wrap and chill for 15 minutes.
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8
After dough is chilled, dust a flat surface with a little flour & using a rolling pin, roll into a large circle, 2 inches larger than your baking pan.
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9
Ease dough into prepared pan & liberally prick surface with a fork.
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10
Chill again for 15 minutes.
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11
After chilling, line crust with a sheet of parchment paper then fill with dried beans.
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12
Blind bake for 12 minutes, remove paper and beans then bake another 10 minutes or until lightly golden and just firm.
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13
Remove from oven.
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14
Make the filling: Put the butter, sugar and corn syrup into a bowl and mix with a spoon or electric mixer until smooth.
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15
Gradually beat in eggs and vanilla extract.
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16
Stir in the melted chocolate followed by the pecans.
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17
Pour filling into crust and bake for 35 minutes or until just firm to touch.
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18
Remove from oven and let cool - the filling will sink slightly.
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19
Serve warm or at room temperature with vanilla ice cream or whipped cream.
