Preparation / Directions:
Make the pastry: In a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse 3 or 4 times, until blended. Scatter the butter cubes over the flour mixture and pulse 10 to 15 times, until the mixture resembles coarse meal. Pour 5 tablespoons of the milk over the flour mixture and pulse about 15 times, or until the dough just starts to pull away from the side of the bowl. If the dough is still dry, add the remaining milk 1 teaspoon at a time, pulsing 2 or 3 times.
Lightly dust a work surface and a rolling pin with flour. Scrape the dough onto the work surface and form into a ball. Roll the dough into a small round, lifting and rotating the dough a quarter turn after each roll. Dust underneath the dough with more flour if necessary, and continue rolling until the circle measures approximately 12 inches in diameter.
Carefully roll the dough around the rolling pin and transfer it to a 9-inch fluted tart pan with a removable bottom. Unroll the dough into the pan without stretching it. Lift the edges of the dough and gently press the dough into the bottom and up the side of the pan. Using scissors or a small sharp knife, trim the overhanging edge of the pastry to about 1/2 inch. Fold the edge of the dough over and press and crimp to form a decorative rim that extends about 1/4 inch above the top of the tart pan. Refrigerate the tart shell for 20 to 30 minutes, until firm.
Position a rack in the lower third of the oven and preheat to 450 degrees F. Line the tart shell with a piece of aluminum foil, leaving a 1-inch overhang. Fill it with dried beans, rice or pie weights. Bake the tart shell for 5 minutes. Lower the oven temperature to 350 degrees. and continue baking for 10 minutes. Using the aluminum foil overhang as handles, remove the foil and beans. Bake the tart shell for 8 to 10 minutes longer, until lightly golden in color. Transfer the tart pan to a wire rack and let the tart shell cool completely.
Make the pecan filling: In a small heavy saucepan melt the butter over low heat. Add the honey and brown sugar, stirring until the sugar dissolves. Bring to a boil over medium-high heat. Continue to boil, without stirring, for about 1 minute. Add the heavy cream and stir to combine. Remove the pan from the heat. Stir in the pecans until well coated with the mixture. Place the tart shell on a large baking sheet. Scrape the mixture into the pre-baked tart shell, spreading it as evenly as possible over the bottom of the pastry shell. Continue baking the tart in the preheated 350 degrees. Oven for 20 to 25 minutes or until the filling is bubbly all over. Transfer the tart pan to a wire rack and let the tart cool completely. Make the peanut butter topping: In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the peanut butter with the confectioners' sugar at low speed for 1 minute. Increase the speed to medium-high and continue beating the mixture 3 to 4 minutes or until fluffy and light in color. With a spatula spread the peanut butter topping completely over the cooled pecan tart.
Make the chocolate ganache: Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Pour the chocolate over the tart and spread evenly with a spatula. Chill tart several hours before servin
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