Preheat the oven to 400°F.
Roll out the dough on a lightly floured surface to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges. Refrigerate for 20 to 30 minutes. Cover with parchment paper and weight with pie weights. Bake for 12 to 15 minutes. Remove the paper and weights and cook until just golden, 10 to 12 minutes. Remove from the oven and cool.
In a deep saucepan, combine the butter, honey, sugar, and brown sugar. Bring to a boil and cook for 3 minutes. Remove from the heat and stir in the pecans and cream. Add the vanilla and stir. Pour into the prepared tart shell and spread evenly. Bake until set, 15 to 20 minutes.
Remove from the oven and cool for 30 minutes. Drizzle the chocolate sauce decoratively over the tart and let sit for 15 minutes before serving.
Makes one 10-inch tart
Sift the flour, sugar, and salt into a large mixing bowl. Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and resembles coarse crumbs. Work in the ice water with your fingers until the dough just comes together, being careful not to over mix. Form the crust into a disk shape, wrap in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
Makes one 10-inch tart dough
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
Drizzle the warm chocolate sauce over the walnut tart.
Makes 3/4 cup