Bruce the Chef

An elegant dessert that
  can be made ahead. Serve with a dollop of whipped cream and a
  sprinkling of chocolate shaving for an added touch.

1 1/2 cups all-purpose
    flour
    3/4 cup powdered sugar
    1/2 cup unsweetened baking cocoa
    1 teaspoon vanilla extract
    1 teaspoon salt
    2 2/3 cups unsalted butter, divided use
    1 1/2 cups firmly packed brown sugar

2/3 cup honey
    1/4 cup granulated sugar
    3 cups pecan halves
    1/3 cup whipping cream
 

1. Preheat the oven to 350°F
       (175°C).
      
2. In a food processor, combine
       flour, powdered sugar, cocoa, vanilla and salt; process to blend.
       With the motor running, gradually add 1-2/3 cup of the butter,
       a few tablespoons at a time. Process until dough forms a ball
       on top of the blades.
      
3. Press dough into a 12-inch
       tart pan with a removable bottom. Bake for 10 minutes or until
       light brown. Set aside to cool.
      
4. In a large saucepan over
       medium-high heat, combine remaining 1 cup butter, brown sugar,
       honey and sugar; bring to a boil. Boil for 3 minutes.
      
5. Add pecans and cream and
       return to a boil. Immediately pour into cooled crust. Bake until
       center is bubbling, about 20 minutes. Let cool to room temperature,
       about 2 hours.
    

Makes 12 servings.