A decadent pie that is perfect for a special dinner party.
In a mixing bowl, combine the flour, sugar and salt.
Using an electric mixer, or you can work with your hands, combine the butter until it forms a coarse crumble texture.
Add the ice water and work until the dough sticks together.
Do not let it form a ball or it will be tough.
Take the dough a form a flat disk, wrap in plastic wrap and refrigerate for one hour.
Meanwhile grease a 9-inch tart pan with butter.
When the dough has chilled, remove from the refrigerator and let sit 10-15 minutes to soften to room temperature.
Lightly flour a flat clean surface and use a rolling pin to roll the crust to 12-inches round and 1/8-inch thick. Place into the prepared tin and use your fingers to gently cover the bottom and go up the sides. Pinch and finish the edges of the crust.
Prick the base of the crust several times with a fork. Place into the refrigerator to chill for 30 minutes.
Meanwhile, preheat the oven to 400F.
Take the crust from the refrigerator and line the inside of the tart with aluminum foil. Fill with dry beans or baking weights. Place into the oven and bake for 5 minutes.
Remove the aluminum foil and weights and bake for 5 more minutes.
Remove the crust and place onto a wire rack to cool.
Lower the oven to 350F.
Place the chocolate pieces and butter into a small saucepan and melt over low heat. Stir as needed until smooth. Shut off and set aside to cool slightly.
In a mixing bowl use an electric mixer to bean the eggs with the sugar, syrup and vanilla.
Slowly add and beat in the melted chocolate/butter mixture.
Arrange the pecan halves in a circular pattern on the baked crust. Sprinkle the chocolate chips in between.
Pour the chocolate mixture evenly on top.
Place into the preheated oven and bake for 35-45 minutes or until the chocolate has set.
If you see the pastry is browning too quickly, tent the tart with aluminum foil.
When ready, remove from the oven and place on a wire rack to cool.
Serve warm or chilled.