Chocolate tart with toffee and pecans

Ingredients:

Tart

• 1 cup premium flour + extra for dusting
• 0.5 cup cocoa powder
• 0.5 cup powdered sugar
• 1/4 teaspoon salt
• 110g chilled unsalted butter, cut into 1cm pieces.
• 1 large egg, beaten

Filling

• 1.5 tbsp. pecan halves
• 10 tbsp unsalted butter
• 6 tablespoons of granulated sugar
• 1 tsp vanilla extract
• 1/4 teaspoon coarse salt
• 2/3 cup light corn syrup
• 1/4 cup dark brown sugar
• 3 large eggs, beaten
• 3 tbsp bourbon

Preparation:

1. Knead the dough:
   
   Combine the flour, cocoa, sugar, and salt in a food processor and pulse until evenly distributed. Add the butter; pulse until the mixture resembles coarse meal with pea-sized pieces of butter. Add the egg and pulse once or twice, stopping before the dough comes together. Turn the dough out onto a piece of plastic wrap and form it into a disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
2. Place the dough on a large sheet of lightly floured parchment paper. Roll it out into a 30 cm diameter circle and no more than 0.3 cm thick.
3. Transfer the dough to a 9-inch (22 cm) tart pan with a removable bottom, remove the parchment, and press the dough into the bottom and sides of the pan. If the dough tears, simply pinch it at the break. Trim off any excess. Cover with plastic wrap and refrigerate for at least 1 hour.
4. Place the dough on a large sheet of lightly floured parchment paper. Roll it out to a 12-inch diameter and no more than 0.3 cm thick. Transfer the dough to a 9-inch tart pan with a removable bottom and remove the parchment; press the dough into the bottom and up the sides of the pan. If the dough tears, simply pinch it where it was torn. Trim off any excess. Cover with plastic wrap and refrigerate for at least 1 hour.
5. Position racks in the middle and lower thirds of the oven; preheat the oven to 350°F (175°C). Line the pie crust with foil and fill it with pie weights or dried beans. Bake on the middle rack for 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Cool the pie crust on a wire rack.
6. Prepare the filling:
   
   Coarsely chop 1 cup of pecans. Combine the butter, granulated sugar, vanilla, and coarse salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until the mixture turns deep amber, 6-8 minutes. Immediately add the chopped nuts and cook for another 1-2 minutes. Remove from heat and stir in the corn syrup and brown sugar until completely dissolved. Let cool slightly until warm, then whisk in the eggs and bourbon until fully incorporated. If making ahead, at this point the filling can be covered and refrigerated until tomorrow. Wrap the cooled crust in plastic wrap.
7. Increase the oven temperature to 375°F (190°C). Place the pie crust on a baking sheet and fill it to the brim with the filling. Arrange the remaining 1/2 cup pecan halves on top. Bake on the bottom rack of the oven until the pie is evenly browned and slightly puffed in the center, about 40 minutes. Transfer the tart to a wire rack and let cool completely.