Chocolate Toffee Pecan Tart

Chocolate Crust: In food processor, pulse together flour, cocoa powder and sugar until combined. Add butter; pulse just until in fine crumbs. Whisk yolk with water; drizzle over flour mixture and pulse just until dough starts to clump together.

Transfer to work surface; press into smooth ball. Press by small handfuls onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Prick bottom all over with fork. Bake on baking sheet in centre of 350°F (180°C) oven until firm, about 20 minutes. Let cool on rack. Spread pecans in tart shell.

In saucepan, stir brown sugar with 1/4 cup (50 mL) water over medium-low heat until most of the sugar crystals are dissolved, about 5 minutes.

Stir in condensed milk, butter and corn syrup. Cook, stirring constantly, just until gently boiling; boil, stirring, for 3 minutes. Remove from heat; stir in vanilla. Let cool for 2 minutes. Pour into prepared crust. Let cool to room temperature, about 1 hour.

Ganache Glaze: Place chocolate in heatproof bowl. In saucepan, heat cream just until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes. Spread over filling. Refrigerate until set, about 1 hour. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.) Let stand at room temperature for 15 minutes before serving.