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1
Position an over rack on the middle rung.
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2
Heat the oven to 350 degrees (180C).
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3
Lightly grease the bottom and sides of a 9 1/2-inch (24cm) tart pan with a removable bottom.
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4
In a large bowl, combine the butter, dark brown sugar, and salt.
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5
Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended.
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6
Add the egg yolk and vanilla and beat just until combined.
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7
Pour in the four and beat on low speed until the dough begins to clump together.
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8
Scrape the dough into the prepared pan, scattering the pieces evenly.
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9
Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to form an even layer.
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10
Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.
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11
Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave (see Notes).
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12
Stir until smooth.
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13
When the crust is baked, transfer the pan to a rack.
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14
Pour the warm ganache (the chocolate-cream mixture) over the warm crust and spread evenly to within 1/2 inch (25cm) of the edge.
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15
(An offset spatula is a great tool for this job.)
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16
Scatter the pecans evenly over the ganache and gently press them into the chocolate.
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17
Let cool completely until the chocolate is set, about 4 hours at room temperature or about 2 hours in the refrigerator.
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18
Remove the outer ring of the tart pan and cut the cookie tart into 16 wedges.
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19
Serve the wedges chilled or at room temperature.
