| 1 | For crust: combine flour, sugar and salt. |
| 2 | Add butter and process until mixture resembles coarse meal. |
| 3 | Beat egg yolk and cream to blend in small bowl. |
| 4 | With machine running, add yolk mixture to processor and mix until dough just comes together. |
| 5 | Gather dough into ball; flatten into disk. |
| 6 | Wrap in plastic and refrigerate 30 minutes. |
| 7 | Roll dough out on lightly floured board to ? thick round. |
| 8 | Place in 11: tart pan. |
| 9 | Trim edges. |
| 10 | Freeze until firm about 15 minutes. |
| 11 | Preheat oven to 400°F. |
| 12 | Line pastry with foil and add pie weights. |
| 13 | Bake 15 minutes. |
| 14 | Remove foil and weights and continue baking crust until just golden brown about 5 minutes more. |
| 15 | Cool completely on rack. |
| 16 | Melt 3 ounces semisweet and 2 ounces unsweetened chocolate and butter in top of double boiler. |
| 17 | Remove from heat. |
| 18 | Whisk eggs, sugar and dark corn syrup to blend in a large bowl. |
| 19 | Whisk in warm chocolate mixture and vanilla. |
| 20 | Stir in pecans. |
| 21 | Pour filling into prepared crust. |
| 22 | Bake 5 minutes. |
| 23 | Reduce oven heat to 350°F. |
| 24 | And bake until tart puffs in center and is just set, about 30 minutes. |
| 25 | Cool on rack at least one hour. |
| 26 | Dip fork into melted chocolate; wave across tart to create zigzag pattern. |
| 27 | Let stand at room temperature until chocolate sets for 30 minutes. |
| 28 | Serve at room temperature. |
