1. IN a processor combine the flour, salt and butter and process until the mixture resembles fine breadcrumbs. Add the combined egg and sugar and pulse until the mixture is combined. Knead pastry gently into a ball, wrap and chill for 30 minutes. Roll the pastry between 2 sheets of baking paper to line a 26cm fluted tart pan with a removable base. Prick with a fork the bake in a hot oven 200°C for 8-10 minutes or until just golden.
2. COMBINE the extra butter, milk, chocolate and vanilla in a saucepan and stir over a low heat until melted. Cool, then whisk through the eggs.
3. PLACE the pecan nuts into the pastry case then pour over the chocolate mixture. Bake in a moderate oven 180°C for 40 minutes or until cooked. Allow to cool in pan. Cut into slices and serve with cream and extra pecan nuts.